How to Cut a Jalapeño: 3 Easy Methods to Try

Jalapeño peppers are one of the most well-known Capsicum annuum species. They have a bright, grassy flavor, making jalapeños versatile enough for use in spicy foods, smoothies, quick pickles, and all-purpose hot sauce.

Jalapeño peppers measure 2,500–8,000 on the Scoville scale, with a similar heat range as Fresno peppers (2,500–10,000 Scoville Heat Units) and more spice than poblano (1,000–1,500 SHU) and bell peppers (0 SHU).

When you cut jalapeños, remember that capsaicin (the compound in a hot pepper that makes it spicy) can easily irritate the skin and cause a burning sensation. As a result, there are a few tips to consider before slicing:

1. 1. Wear gloves. The simplest way to keep capsaicin off your hands is to wear latex gloves while cutting jalapeños. When you remove the gloves, avoid touching the parts that made contact with the peppers.
2. 2. Rub your hands with oil after handling. Capsaicin is oil-soluble, so if your hands burn after you cut a pepper (or if you want to be cautious), rub oil all over your hands for a minute or two. Next, wash your hands with dish soap and rinse thoroughly with water to remove the oil.
3. 3. Test the peppers before you use them. The spiciness of your pepper will determine how careful you need to be when handling it and how much you should add to your nachos or tacos. Taste a small piece when you begin cutting to get a sense of the heat level.

There are many ways to cut a jalapeño. Before diving in, consider how you want to cut the pepper and whether you want to remove the seeds.

1. 1. Slice in rounds. If seeding isn't necessary, the easiest way to cut your pepper is to simply slice off and discard the top of the pepper with a sharp knife. Use a cutting board to slice the rest of the pepper into thin rounds.
2. 2. Remove the stem, then slice and dice. Remove the stem end of the pepper, then slice the pepper in half lengthwise with a sharp knife. Using a small spoon, scoop out and discard the seeds. Next, lay your pepper halves on your cutting board with the inside parts facing down and julienne (cut into thin strips) before dicing.
3. 3. Remove the seeds, then core and slice. If you’re more confident with a knife, remove the seeds by cutting off the stem end of the pepper, then carefully work a paring knife around the inside to remove the seeds and core. You can then proceed with your rounds or julienne slices.

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