Not all chilies 🌶️ or chiles ( however you may spell it ) taste the same or have the same heat. Knowing how to control that heat and flavor is the key to enjoying a spicy dish. I hear a lot of people say “ I can’t eat spicy foods “ and yes maybe because of health reasons they can’t however for others who may have shied away from anything spicy because of a bad experience with something spicy.. I say..maybe it’s because the heat was not controlled by the cook/chef. Yes it’s possible to control the intensity from mild to medium to hot to intense to extreme. ( removing the membrane and seeds will lower the intensity of the heat ) I’ve been cooking with chilies for so long now that I’ve gotten really good at stabilizing the intensity with specific chilies, techniques,other spices and ingredients that balance out the heat while retaining the flavor. My own barbecue sauce I put on ribs is a big hit with everyone and it has chilies in it. So please try something spicy again that has chilies. Have someone who was raised cooking with chilies make something for you. Chilies add a beautiful dynamic to dishes and sauces if done well. Extra note: the same particular chili may be hotter or milder in a new batch so a good test is ..I take one chili from a batch and cut a little piece off the top and lick it to feel the heat. That way I know how much heat that batch has. I then adjust accordingly. There are some dishes I make that have chilies in them that you can’t tell they’re in there. Enjoy 😊
