Preparing Chiles for Cooking

Before cooking, chiles are often roasted on a griddle. This brings out a rich roasted flavor and makes the fresh chiles easier to peel. Usually the seeds and veins—the hottest parts of the chile—are removed at the same time, but not always. When handling any hot chile, be sure to wear rubber gloves. If your hands touch really hot chiles, wash them thoroughly before touching your face and especially your eyes! I pass on (though I have not tried) a suggestion from Jean Andrews, who says in her beautiful illustrated manual Peppers: The Domesticated Capsicums that she has taken the sting out of her hands by soaking them in a solution of household chlorine bleach.