So the other day when I wrote about finding hot peppers at the farmer’s market, I mentioned I would write about how to cook with them safely. The truth is there are a few simple steps you can use to get a lot of the heat out of these peppers without setting your mouth on fire. I picked up a single naga bhut jolokia at the Union Square Greenmarket — one of the hottest peppers in the world, according to the Scoville scale. The Scoville scale is a measure of how many parts of water you have to add to the chili to dilute it enough not be spicy. For reference: a bell pepper is at zero, jalapeno is around five thousand, habaneros are around two hundred thousand. The naga is rated at around one million. I love spicy food, but that’s just ridiculous. So how can you cook with something so hot, safely?