Originally Posted by bowmansdad
Your recipe calls for stemmed/seeded peppers but the pics show seeds and some seedless. Is that how you control the heat? Do you use a colander strainer or a food mill to remove seeds,skins?
Yep, I do half of them with seeded because some people (mostly my wife) said it's too hot otherwise, LOL!!! Seriously, I think it mellows out after a month.
The strainer I use is a fine mesh stainless steel basket-type.