: Substituting fresnos for habaneros to lower the heat Anyone know of a thinner walled chili pepper that is mild like the Fresno pepper? Like the taste of the Fresno but it's a bit too meaty, and it doesn't blend (the skin)

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Substituting fresnos for habaneros to lower the heat
Anyone know of a thinner walled chili pepper that is mild like the Fresno pepper? Like the taste of the Fresno but it's a bit too meaty, and it doesn't blend (the skin) to a smooth consistency like the habanero. Straining the sauce was my first thought, but doing so changed the consistency of the sauce to much. Trying to cut down on the heat. Also needs to be red so I can keep that bright color the sauce has.

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