I saw the answer at https://cooking.stackexchange.com/a/23560/49643, which makes me think it won't be great. My goals are (in this order):
- Retain flavor
- Obtain good enough texture for sautéing
- Retain heat (capsaicin)
Most of the time, I'll probably be putting said chilis on a burger. Just had a burger with fresh habaneros that I sautéed and really liked the flavor (though I admit it caused profuse sweating), but would like to go a little more spicy. Short of growing my own peppers (which I may do some), there isn't a great way to buy spicier peppers, such as chocolate or Red Savina habaneros or ghost peppers, etc.
For point 3, I was wondering if anyone has tried steaming peppers? I suppose it is possible the steam might carry away some of the capsaicin and other flavor chemicals. Doing this in an enclosed environment with a small amount of water might help though.