I really like this book and its instructions are usually crystal clear. But I'm a bit stumped by this one. In the instructions it says to place a coarsely diced tomato and 3 or 4 (hot) chiles (stems removed) in a mortar and "pound gently with the pestle until the tomatoes are coarsely crushed and the chiles are flattened, their seeds released to mix with those of the tomato. Fold in the salt and sugar" Later you "add the tomato-chili mixture". It never says anything about removing the chili pods.
In the notes section of the recipe it says that this pounding technique "provides for sublte heat from the bruised peppers; the seeds are barely released and the veins remain intact". So does this sound like I'm supposed to remove the bruised chilis from the tomato mixture? Otherwise when I cook with this aren't I going to get those hot-hot veins? My kids are not spice fanatics so this is likely what I'll do, but I was wondering if anyone is familiar with this particular technique?