How to Tame Hot Peppers.

Jalapenos, serranos, habaneros, and even poblano peppers can pack a ton of heat. But if you're just not into scorching your palate, you can easily tame the flame. Capsaicin is the component that gives hot peppers their spicy flavor, and it's found mostly in the seeds and the white membranes. Remove those, and you remove much of the fire. Now remember that whatever skin touches these parts of the peppers will absorb that sting, and then transfer it to your eyes or your lips when you touch them even hours later. So I recommend wearing gloves. To seed a chili pepper that you're going to chop, simply lay the pepper on a cutting board and slice away the sides. This will leave you with the seeds and most of the membrane still attached to the stem. Just toss that whole thing out. If any membranes remain on the pepper pieces, remove them by sliding a paring knife over them. If you need to keep pepper halves intact, like for when you're going to stuff them, just cut the pepper in half lengthwise and carefully cut away the seeds and membranes with a knife. For more great cooking tips and kitchen wisdom, visit cookinglight.com.