Unabated, its assertive heat can be too much to handle, but with a little cautious prep work, the unique flavor profile of the Habanero can be enjoyed without the pain usually associated with this bright and robust chile pepper.
Wash pepper, and cautiously slice in half lengthwise. (You may consider wearing gloves if your skin is sensitive to capsaicin, the active ingredient in peppers.)
With a sharp, small, paring blade, remove seeds, and white pith along the interior ribs of each half.
Slice into lengthwise strips, and then slice across strips, yielding a mince that enhances, yet does not overpower.