Some people don’t like spicy food. (You might even know and love some of these people.) When you want to serve food with just a little bit of bite, it’s a good idea to take the seeds and pith out of your hot chilies.
Slate’s food and drink editor shows you the quickest and most effective way of getting seeds out of jalapeños, leaving only the relatively mild flesh behind.
For more on customizing hot chilies for your palate, check out Slate’s recipe for pico de gallo.
TODAY IN SLATE
The Ebola Story
How our minds build narratives out of disaster.
The Budget Disaster That Completely Sabotaged the WHO’s Response to Ebola
PowerPoint Is the Worst, and Now It’s the Latest Way to Hack Into Your Computer
The Shooting Tragedies That Forged Canada’s Gun Politics
A Highly Unscientific Ranking of Crazy-Old German Beers
Welcome to 13th Grade!
Some high schools are offering a fifth year. That’s a great idea.
The Actual World
“Mount Thoreau” and the naming of things in the wilderness.