Remove the seeds of chiles to reduce the heat. Make four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chile. The result will be less heat and more great flavor.  Slice lengthwise along one side of the chile, keeping the stem and seedpod intact. Turn the chile and slice off another side; repeat to remove the other two sides.  Once you have removed all the flesh, discard the stem and seeds.  This also works for a red pepper as well.