The availability of fresh chiles varies according to the variety and season. Fresh chiles can be stored in the vegetable drawer of the refrigerator. As a general rule, the larger the chile the milder it is. Small chiles are much hotter because, proportionally, they contain more seeds and veins than larger specimens. Since neither cooking nor freezing diminishes capsaicin's intensity, removing a chile's seeds and veins is the only way to reduce its heat.
Chiles are cholesterol free and low in calories and sodium.
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