I've seen this often in bell peppers, but with the bell peppers, I'm taking the stem, seeds, and veins out before chopping them up, so I've never worried about it.
Do you think it would effect (or affect??? too early to look it up in the thesaurus) the taste of a sauce if someone were using something like orange habs and they had those green mini-pods on the inside?
If using peppers like those in Potawie's post, I'd think it might give the sauce a green taste that might not be desired. Any comment, Potawie?