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Hot Chili Pepper Basics

Appears in
Get in There and Cook: A Master Class for the Starter Chef
Get in There and Cook

By Richard Sax

Published 1997

  • About
Since chili peppers get their heat from the ribs and seeds, you may want to remove them to temper the fire. Remember one important rule: After you handle hot chili peppers, wash your hands thoroughly and never touch your eyes or other sensitive areas; the volatile oils can sharply sting. For that matter, make sure you wash all work surfaces and utensils. For extra protection, wear rubber kitchen gloves.

To seed and derib: With a small, sharp paring knife, halve each chili lengthwise. With the tip of the knife or your fingers (make sure you have no cuts or scratches if you’re not wearing gloves), remove the stem. With the knife tip, scrape out the seeds and then cut out the ribs.

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