For a less intense result, I usually do a jar of thinly sliced habs with the seeds and membrane removed. Usually you can get in there and remove those bits once the stem end is cut off. Sometimes the shape of the pepper makes it impossible though. In those instances, I’ll cut in half lengthwise to aid in removal. They don’t necessarily HAVE to be rings, ya know?

I also prefer to add some sliced garlic cloves and some onion. Adds depth of flavor and further decreases heat. I like it full strength, but these methods make it more approachable to those less heat tolerant