On Sun, 26 Jul 2009 10:12:29 -0500 in rec.food.cooking, Janet Wilder
> wrote,
>I always remove the seeds *and* the membranes then rinse the peppers. I
>have very, very little tolerance for capsicum-based heat.

I slice the stem end off, then cut the Jalapeno in half lengthwise. Then
I use the tip of a teaspoon to scrape from the tip of the half-pepper
down to the stem end, removing the seeds and almost all of the ribs.