Go Back
+ servings
Jalapeños with a knife on a wood cutting board.
Print

How to Cut Jalapeños

Learn the three easiest ways to cut jalapeños in just a matter of minutes, plus tips for storing, freezing, and preventing hot pepper burns.
Course Tutorial
Cuisine American, Mexican
Diet Diabetic, Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 4kcal
Cost $2

Ingredients

  • 1 jalapeño

Instructions

To Mince or Dice

  • Cut off and discard the stem. Although you can eat jalapeño stems, they are tough and not the most palatable.
  • Slice the jalapeño in half longways.
  • Scrape out the membrane, ribs (white parts), and seeds. The membrane and ribs of the jalapeño are typically the spiciest. Feel free to include them in your dish if you want it to be as spicy as possible.
  • Skin side down, slice one jalapeño half into long, thin strips.
  • Slice the second jalapeño half into long, thin strips.
  • Dice or mince the jalapeño strips crosswise. If dicing, you'll likely only need one pass through. If mincing, continue chopping until the jalapeños are very fine - think the texture of minced garlic or minced ginger.

To Slice

  • Cut off and discard the stem.
  • Slice the jalapeño crosswise, creating thin rings.

Notes

  1. You might want to use gloves while handling jalapeños to prevent the oils from burning your eyes or skin.
  2. The difference between dicing and mincing is simply a finer chop. Diced jalapeños are great for raw salsas or dishes where you'd like some texture. Minced jalapeños are more appropriate when you need something similar to a paste - essentially chop as small as you can.
  3. Sliced jalapeños are great for pickling, added on top of nachos, chili, or grain bowls! They can also be ready in less than a minute - great for quick dinner prep. Note that this method does not discard the jalapeño ribs or seeds, so it will be naturally spicier. I love serving this kind of cut with sour cream or other dairy toppings to help cool the spice.
  4. To store whole, uncut jalapeños: Store whole jalapeños in a paper bag or plastic bag in the crisper drawer of the refrigerator for up to 7 days. Keep them separate from any fruit as fruit gasses can cause the jalapeños to spoil faster.
    How to store fresh cut jalapeños: If you're looking to prep your jalapeños ahead of time, good news! Jalapeños can be diced, minced, or sliced up to 3 days in advance and stored in an airtight container in the refrigerator.
  5. Taste your jalapeños before adding to your dish! The spice level of jalapeños varies considerably. Some are so mild you may be wondering why is my jalapeño not hot? Others can be so spicy they can quickly overpower a dish. Always taste your jalapeños before adding the called for amount to ensure it's not too spicy.

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 17mg | Calcium: 2mg | Iron: 1mg