How to Cut Jalapeño

Just about any way you use a jalapeño, you're going to want to get rid of the stems. Slice off the stem to get started.

Different techniques will work better in different dishes. Thicker slices may be great if you're going to slather them in hot cheese, but completely overwhelming in a salad.

The easiest and probably most common way to cut a jalapeño is to simply slice them. This works well for pickling or otherwise cooking. When raw, slices tend to impart too much heat and texture for the average eater.

Remove the stem tip and slice as thin as possible.

How to Slice Jalapeño

Two simple jalapeño slicing techniques.

The julienne slice yields a fine strip of jalapeño.

This is a more delicate slice and it will work well in a raw preparation or as a garnish where you want a little texture and heat but you don't want to overdo it.

How to Julienne Jalapeño

Thin, delicate strips of jalapeño, great on a crudo or in a salad.

A brunoise is just one step past a julienne. Group the julienned strips and slice again to yield tiny chunks.

This is one of my favorite ways to prepare a jalapeño. This works best in raw form and imparts a sharp but very manageable heat with maximum flavor.

How to Brunoise Jalapeño

A brunoise is a very fine dice. The result here is a bunch of fine cubes of firey texture to add to top any dish that could benefit from some subtle heat. Great addition to a mignonette. A fun and quick ramen or pasta garnish. Or add a little concealed heat to a rack of nachos.

These are just three of the most common jalapeño cutting techniques, but I'm sure you can find your own variation. One word of caution. Wash your hands well after handling chilis. If the ooils from the chili contact sensitive skin, it can be startling.