Slit the peeled chile, then remove the core and seeds. You'll find the most heat in the membrane the seeds attach to. Wear gloves with habaneros. Chile peppers can also be roasted in an oven but the flavor won't develop as much as it does over an open flame. In the restaurant we cook a lot of chiles quickly by deep frying.
Hot oil blisters the skins evenly without cooking the flesh too much.
Chiles cooked this way have a crunchy texture. All these methods help loosen the skin. The next step is removing it. Handling red hot chile peppers. The capsaicin-containing oils can go far beyond your hands to anything else you touch, including your forehead, your nose, and your eyes.