The addition of hot peppers to a dish not only provides a nice splash of color, they instantly add "heat" and flavor. However, working with hot peppers can be dangerous, as the oils can quickly permeate the skin. When cooking with peppers, it is important to take extra precautions in order to avoid injury.
So where do peppers get their fire? The majority of a pepper's heat is derived from capsaicin, a tasteless, odorless compound that is insoluble in water. Capsaicin is comprised of seven alkaloid or capsaicinoids and is found in the wall and veins of the pepper pod. The seeds of a pepper become spicy through their contact with the wall and veins.
Instructions
1. Place rubber gloves on your hands and rinse the peppers in cold water before assembling the peppers on the cutting board. Always wear gloves when handling peppers.
2. Slice the pepper lengthwise down the center. The amount of seeds and veins you leave in the pepper will determine how hot your dish is. To seed the pepper, hold the stem down and roll the melon baller from the tip of the pepper back towards the stem. The seeds and veins should easily separate from the pepper. Discard.
3. Cut the peppers into strips or dice them, depending on the recipe.
4. Remove rubber gloves and wash hands thoroughly with soap and hot water.
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