How to Prepare Hot Peppers

Hot chilies like Serranos or Jalapeños can add depth to a recipe but they can also set your mouth on fire. Reduce their heat by removing the seeds and veins. They’re the source of Capsaicin – the chemical that gives peppers their kick. Use a paring knife to remove the stem end and slice the chili in half lengthwise. Lay it skin side down and slide the knife against the pepper to cut away the veins and seeds. Most chili peppers are hot, so use latex gloves when handling them.
Habaneros are peppers that are so hot their oils can burn your skin. Avoid toughing your face and your eyes after working on these peppers. Even if you rinse or wipe your hands, the Capsaicin is oil-based and it will still be on your skin. To remove Capsaicin, rub your hands with cooking oil to break it up, and then wash with dishwashing liquid to remove the residue.
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