The jalapeno is my favorite pepper. The flesh is very mild, and the core (seeds and veins) is very hot. I like to seed jalapenos before chopping them so that I can bite into big, juicy chunks of jalapeno without frying my tongue. The core is saved, minced, and added back into the recipe in small increments, until I get just the right level of hotness.
There are several ways to seed a fresh chile.
The most common method, one you'll see all the time on TV, is to cut
the pepper in half length-wise, then length-wise again into quarters.
Next, use the point of your knife to scoop out the seeds and veins.
The TV Chef will caution you, "Always make sure to wash your hands
after handling hot peppers, and don't touch your eyes or nose!"
The problem with the above method, is that in cutting straight through the pepper, you've cut into the seeds and veins. The seeds and veins of a hot pepper are the parts that contain the highest concentrations of capsaisin... the stuff that makes hot chiles hot! The less you handle the seeds and veins, the better.
I'm not knocking TV Chefs! I'm a big fan of almost all cooking shows and have learned tons of stuff watching them. In fact, I learned this next method watching the Discovery Channel's "Great Chefs Of The West".
For shredded, chopped, or minced peppers
(Picture me at 3:00am, slicing up jalapenos, arranging them artfully on the scanner glass...)
(AKA: Neutered Jalapenos)