I want to make a garnish utilizing the flavor (and cutting the heat) of roasted chili peppers. I'm thinking of just roasting, deseeding, and doing a small dice.
Would this work with jalapenos or serranos? My thought is that the roasting cuts the heat, removing the seeds cuts the heat, and they will be a very small component of a small appetizer so there may be half a tablespoon of this dice in the dish at most.
Any other ideas regarding forms of a garnish for chili peppers?
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