How to Julienne Jalapeño
Thin, delicate strips of jalapeño, great on a crudo or in a salad.
What you will need
Jalapeños
(Nutritional facts 4 calories, 0.05 g fat, 0.91 g carbohydrates, 0.12 g protein, undefined mg cholesterol, 0 mg sodium)How to cook
1
2
Cut off the stem tip of the jalapeños.
3
Slice them in half lengthwise.
4
Remove the seed packet by slicing between the seeds and the jalapeño.
5
Slice as thin as possible along the length of each of the cored halves.
6
As you slice, step your fingers backwards, controlling the thickness of the slice with your leading knuckle. The knuckle sets the position, and by keeping all of your fingers behind that knuckle pinned at the plane of the blade, you will avoid cutting your fingers.
7
Comments