How to Seed a Jalapeño (or Any Other Pepper)

Fresh jalapeño peppers add flavor and punch to all sorts of our favorite dishes, and can range from mild to exceedingly spicy. The heat of the chile comes from a compound called capsaicin, which, when it comes into contact with your skin or other sensitive areas, such as your eyes, can cause pain, burning and irritation.

Working with jalapeños, particularly the hotter ones, can be unpleasant unless you follow a few precautions. The best practice is to avoid direct contact with them, so it’s a good idea to wear gloves when handling them. We keep a box of disposable polyethylene or latex gloves in our kitchen for just this purpose.

Follow our five simple steps for pain-free pepper prep next time you need to seed a jalapeño (or any chile pepper, for that matter).

First, Quarter the Pepper Lengthwise

Wear a disposable glove on the hand that touches the jalapeño to prevent irritation from its potent oils. Using a paring knife, cut the pepper in half lengthwise, then into quarters.

For a Milder Flavor, Remove the Seeds and Ribs

Using the paring knife, cut away the seeds and ribs from each pepper quarter. Capsaicin is concentrated in these areas; removing them lessens the heat. Of course, if you want a spicier dish, leave the seeds and membranes intact.

Next, Slice the Quarters into Strips

Place the quarters, cut side up, on the cutting board. Cut into narrow strips about 1/8 inch wide. Take care not to pierce your glove.

Now Dice and Mince the Strips, If Necessary

Line up the pepper strips and cut them crosswise at 1/8-inch intervals. Rest the fingertips of one hand on the top of the knife and rock the blade back and forth over the pieces to mince them.

Last But Not Least: Don’t forget to wash up well!

Finally, after working with jalapeños or any other chiles, be sure to wash your hands, the cutting board and the knife you’ve used thoroughly. Avoid touching your eyes, any part of your face or any other sensitive areas until you’re sure you’ve washed away every trace of capsaicin.