Originally Posted by taxlady
I have learned to be careful with the hot peppers. They burn easily, but a little char is okay. I only add one to the bisque to start with. They vary so much in heat that I only add more if the first doesn't make it as hot as I like. Until I figured that out, we had liquid fire a couple of times, using the same quantity of hot peppers as had been perfect on previous occasions.
The hard part about trying to follow a recipe which just states "hot peppers" is that not all hot peppers are created equal - not by a considerable margin - and not all people have the same tolerance to spicy foods. User beware is my motto. Starting slowly and adding to taste can be critical. The relative heat can be controlled further by partially or completely removing the seeds and veins in the core of the pepper before cooking.
A jalapeño that I can't take a bite out of when whole, is only mildly spicy when seeded and cored. I've had some which have no heat at all after cleaning, but still great flavor. I just had a whole jalapeño finely chopped in my scrambled eggs for breakfast, and since I removed the core before chopping, it added less heat than a dash of Tabasco. I've had spicier dishes when I added too much black pepper.