How to De-Seed & Mince a Jalapeno Pepper

As a general rule, smaller jalapenos are spicier than larger ones.

Spicy and flavorful, minced jalapenos add a bold and distinctive twist to a wide variety of spreads, soups, casseroles and other dishes. The seeds deliver most of a jalapeno pepper's heat. By removing the seeds, you can cut down on the spiciness while retaining the flavor.

Things You'll Need

• Knife
• Cutting board
• Latex gloves
• Food processor (optional)

Instructions

1. Put on latex gloves. Capsaicin -- the substance that gives peppers their spiciness -- can cause skin irritation and burning. Always wear gloves when handling spicy peppers.

2. Cut off the top of the jalapeno where the stem connects to the pepper. Use a sharp paring or chopping knife. Discard the stem and top.

3. Slice the jalapeno in half lengthwise.

4. Remove the seed pods from each half of the pepper with your fingers. Throw away the seeds, or save them to add spice to another dish.

5. Mince by chopping both halves of the pepper into small pieces, or place the seeded jalapeno in a food processor and mince to the desired consistency.

Tips & Warnings

• Roast or grill the seeded jalapenos before mincing for a deeper, richer flavor.

• Don't touch your face or eyes when handling hot peppers. Wash your hands and forearms thoroughly afterward.

References

• Produce Oasis: Jalapeno Pepper
• cookthink: what you need to know...Habanero vs. serrano vs. jalapeno