Tip for chopping Habaneros (and other hotties)
I discovered this accidentally when making a recipe that called for 6 anchovie fillets chopped, so my chopping board had a little oily patch on it. I halved the habanero lengthwise and removed the stem and seeds and then pressed both sides of each half in the oil before chopping finely. Afterwards my hand was quite oily but I just rinsed it off in warm water. I had absolutely no burning afterwards.