I occasionally go through OCD cooking phases and I went through one after reading the cook book "Sauces" (https://www.amazon.com/Sauces-Classical-Contemporary-S

I occasionally go through OCD cooking phases and I went through one after reading the cook book "Sauces" (https://www.amazon.com/Sauces-Classical-Contemporary-Sauce-Making/dp/0470194960 https://www.amazon.com/Sauces-Classical-Contemporary-Sauce-M...). There's a throwaway sentence in the book that refers to chiles, and the sauces made with them ("salsa" means sauce) not being fully appreciated. This led me down the path of "fruit purees as salsa" and I spent a fair amount of time working with chiles and regular peppers. I definitely agree, I find that once the spiciness exceeds some level I simply don't enjoy the flavor the food. But when the spiciness is below that threshold, I absolutely love the flavor of pureed peppers. You can definitely tell all the different chiles apart, some are quite earthy, others are sweet fruits (habanero), other taste like raisins to me (pasilla).