Fresh chillies vary greatly in heat, even within one variety. Their inner membranes carry much of the capsaicin that causes burning sensations. Removing membranes and seeds can reduce heat, but does not make every chilli mild.
Step by step
Prepare your hands and workspace
Wash and dry the chillies. Wear food-safe gloves, especially for very hot varieties. Keep your hands away from your face, eyes and contact lenses throughout the task.
Remove the stalk and open the chilli
Trim off the stalk. For rings, slice across the whole chilli. For strips or dice, cut it lengthwise and lay the halves cut side up on the board.
Remove membranes if needed
Use a small spoon to scrape out seeds and the pale inner ribs if the recipe calls for a milder result. Keep the chilli against the board and scrape away from your fingers.
Cut and clean up
Turn the halves skin side down, slice into strips and cut across for dice if required. Transfer with a utensil. Wash the board, knife and spoon with hot soapy water, remove gloves carefully and wash your hands with soap and water.
Choosing how much heat to add
Follow the recipe’s chilli variety and quantity where possible. For an adjustable sauce, begin with less and add more after the mixture is cooked enough to taste safely. Do not rub your eyes after washing; chilli residue can remain. Avoid touching phone screens or cupboard handles while preparing chillies.
