Remove the ribs and seeds, and you remove the hottest part of the pepper. Although the heat in different chile varieties can be vastly different, it is usually true that smaller peppers are hotter than large ones. But heat levels can also vary greatly between peppers of the same variety, depending on climate and soil conditions where grown, as well as the palate of the taster. In the list below, chile potency is rated on a scale from 1 to 10. When handling chiles, it is important to avoid touching your face and eyes.
Many people wear rubber gloves or at least, wash their hands thoroughly after handling chiles.
Chiles are used either fresh, canned, dried or ground. Most dried chiles will keep indefinitely when stored in a dry cool place. They are available in the Hispanic section of well-stocked markets. Canned chiles are available in the international food section and the Hispanic section. Check fresh produce for fresh chiles.