When you’re cooking with chillies, it’s a good idea to remove those burning seeds before you toss them in. Here’s a super fast method that completely sidesteps the seeding process altogether so you can get to cooking, and eating, faster.
Image via J. Kenji López-Alt,
This technique, explains J. Kenji López-Alt at Serious Eats, is very similar to the way you can quickly seed a capsicum — only on a smaller scale. Slice the top off of the chilli, then slice off the bottom. Rest the chilli on the now-flat bottom, and slice away the seeds, leaving the seeds and their capsaicin be. You can do this with jalapeños, Anaheims and Poblanos, but it isn’t ideal for smaller ones, like serranos or habaneros.
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