I've found a method that works, with tools already in my kitchen.
Tools needed: sharp knife, metal colander with large holes(pasta colander,) cutting board, food processor
Colander with large holes:
The trick to getting the seeds out is to chop the peppers into small chunks, not finely diced so that the seeds fall through the holes but not the pepper pulp.
First, wash and chop the peppers. Next, place the chopped pepper pulp with seeds into the colander. Rinse the pulp using tap water or a spray attachment. While rinsing, swirl the pulp around in the colander using gloved hands or a spatula for 15-20 seconds. Rinse again if desired to remove more seeds.
Here's an example using fresh Beni Highlands peppers, which have a lot of seeds for a C. Chinense.
1) Fresh Peppers ready to wash and slice
2) Sliced peppers in my manual slicer/dicer. Dicing could be done manually, or in a food processor. You can see these pods are full of seeds.
3) Some seeds left in the bowl after dicing:
4) Diced pepper pulp with seeds in the metal colander before rinsing.
5) Pepper pulp with seeds removed by rinsing under tap water in the colander. Use your fingers or a spatula to work the pulp to loosen seeds and let the seeds drop out through the holes.
In the case of Beni Highlands and also Scotch Bonnets about 80-85% of the seeds were removed. For smaller chilies like the Inca Red Drop, over 90% of seeds were removed.
This should work with just about any chilies.
