So you fry 50 chipotle moritas in oil, then dunk them in a sugar solution, then puree them with roasted garlic and saute the paste for 20 mins. or so. But the recipe (from this unusually good book) does not say whether the chiles should be seeded or not. I just made this stuff and by golly it's hot. Not unbearably so, but enough to make me wonder if I screwed up. I just wondered: When Bayless says "stem" the chiles before frying, am I to take that to remove the seeds too? Other chile recipes that he includes (Essential Ancho Paste, etc.) do specify seed removal. Thoughts?