The oils in many peppers can burn your skin and sting your eyes. Make sure not to touch your eyes while handling the peppers. Wash your hands after working with them. And, when dealing with extremely hot peppers, wearing disposable gloves is absolutely necessary. Be wary of the following peppers: Habanero, Jalapeno, Serrano, and Scotch Bonnet.
Using a steady hand, cut the pepper lengthwise in half with a knife. Take out a small melon baller scoop and run it down the inside of the pepper taking out the seeds along with the ribs. Then, cut off the stem with the scoop. To finish the process, wash the peppers under the faucet to remove any residual seeds.
You can find a melon scoop at most kitchen supply stores, and they often cost less than $10.
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
