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Message: [QUOTE="storrsroars, post: 2964302, member: 2500"] Cascabels are milder than the average jalapeno. And w/o seeds have very little heat at all. When you take that into consideration with all the other oddities that author has thrown into his pot, I'm not feeling "chili", I'm feeling some kind of fusion stew concocted in an apartment in Williamsburg. FTR, I've got 10 varieties of dried chiles in my cupboard at the moment. I know what each of them contribute to the pot. I'll supplement with fresh when I make a batch. I'll stick with my assertion that deseeding chiles is mostly an unnecessary step, whether cooking Latin American or Asian. [/QUOTE]