Something I've noticed when using raw, fresh jalapeños and adding them directly to heat. It can sometimes put out a "pepper spray" which can make you and others around the area you are cooking cough and have trouble breathing.
So my question is, how to prevent this? And other tips for working with even hotter peppers that need very little to create a spicy atmosphere.
EDIT: Don't think the linked question is very helpful in terms of cooking with hot peppers, seems more to do with oil use.