since I always manage to forget something so simple:

  • take the thai chili or equivalent
  • remove stem, and remove tip as it’s prone to burning
  • the seeds burn slower than the flesh, so
  • cut in half lengthwise
  • remove the seeds and put them in a spoon
  • cut the flesh into quarters or some sort of strip
    • if the pieces are too small, they tend to burn
    • if the pieces are too large, it’s a waste of pepper
  • heat neutral oil in the smallest saucepan
  • seeds in first, dump the spoon
  • wait a bit, then fresh in
  • high heat quickly, then immediately off to prevent burning