The heat depends on the variety of habaneros. Deveining and deseeding will remove some of the heat. I also heard that lot of the capsaicin is found at the top so you could just use the bottom. A lot of veins can be bitter tasting, but I have never experienced that. My wife uses habaneros a lot in chili, sauces and salsas and they add a great flavor. I use them in beef patties if I don’t have scotch bonnets. If we have extra peppers we usually freeze them, but recently I have been drying them and grinding them into a powder with a coffee grinder. I like having different pepper powders on hand for seasoning. If you have hot habaneros(or any hot pepper), I would recommend wearing gloves. Those oils stick around for a while.