For the hot pepper, use a very hot pepper (Habanero or Scotch Bonnet) if you prefer a good deal of heat; use a poblano or jalapeno if you want a mild version. To reduce heat, be sure to remove core walls and all of the seeds. When working with hot peppers, wear rubber gloves and keep your hands away from your eyes/face! Taste a tiny portion of the pepper to see just how hot it is before using the entire pepper - you might opt to use only a portion if your guests may be sensitive. If you find you've added too much heat, refrigerate overnight (or even freeze for several weeks) and some of the heat will be reduced. You can also mix a small portion with steamed rice to reduce the perception of heat.