When you’re cooking with spicy peppers, 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.
This technique, explains J. Kenji López-Alt at Serious Eats, is very similar to the way you can quickly seed a bell pepper—only on a smaller scale.
Slice the top off of the pepper, then slice off the bottom.
Rest the pepper 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’s not ideal for smaller ones, like serranos or habaneros.