How should I handle chiles without gloves? I know that to be really safe, especially with really hot peppers or large quantities, gloves are the way to go. But often I don't really need gloves: I have a small quantity of something not too hot (jalapeños or serranos), and I have a reasonable tolerance. How should I chop or mince them, minimizing the amount of capsaicin I get on my hands?
I have used this method with Scotch Bonnets and Habaneros. Jalapenos are tame in comparison.  All bets are off with Ghost Peppers.  Those are weapons grade.:


Before dealing with the pepper, rub oil (olive is fine) on your fingers making sure you get it embedded around your finger nails. 


Besides that, the simple ways you can minimize burn:


Avoid touching the cut surfaces of the pepper. The pepper skin is relatively tame.
Avoid touching the juice on the cutting board.
Use your knife to manipulate and move the pepper around be board.


p.s. don't even think of taking a bio-break in the middle of dealing with peppers.