To Remove Membranes and Seeds

Appears in

Published 2013

Some sauces and other dishes use chiles with their seeds and membranes intact, but more often, the seeds and membranes are removed, because that’s where the heat is concentrated. If the chile is to be used whole and stuffed, do not remove the stem and be careful not to break the skin while cleaning.
Use a small knife and carefully make a lateral incision in the chile; remove the placenta, which is the small cluster of seeds attached to the base of the stem; also carefully remove the membranes that run the length of the chile.
Gently rinse the chile and remove any seeds that are still adhering to it.
If the chile is to be cut into strips, cut a “lid” in the top part of the chile around the stem, and remove. Make a lateral incision, pull open, and remove the seeds and membranes. Rinse.

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