The Rapid Hack To Slice Jalapeños And Avoid The Seeds
The humble jalapeño may not be off the Scoville chart, but it makes up for in versatility what it lacks in heat. From jalapeño poppers to pho and more, the pepper's sweet spice has made it a popular ingredient in many cuisines, along with traditional Mexican dishes. Jalapeños' relatively low heat level makes them a great option for people with a less adventurous palate, and those trying to increase their spice tolerance. Despite the versatility of jalapeños, the peppers still pose a problem when it comes to removing those pesky little seeds.
As with any pepper, jalapeño seeds are nestled in the pepper's pith — the fleshy bit at its core. The pith actually contains the most capsaicin (the chemical that makes peppers spicy), but some of that capsaicin can transfer onto the seeds, which then get into whatever you're cooking and make the food extra spicy. To avoid excessive heat, most chefs opt to remove the jalapeño seeds. This can be a messy affair without the proper technique, which involves rotating the pepper as you slice it into strips.
Just spin and slice
Before you start handling any pepper, it's a good idea to don a pair of gloves to protect your hands from getting coated in capsaicin oil. This oil takes a long time to wash off, and can transfer to anything you touch. That's why you should avoid touching your face after slicing peppers. Jalapeños may not be the spiciest pepper around, but the capsaicin can still pack a punch to your nose and eyes, causing major irritation.
When you're ready to start cutting, use one hand to hold the pepper on the cutting board and slice with the other. Start by cutting a thin lengthwise strip from the top to the bottom of the jalapeño so none of the pith or seeds are removed; they should remain untouched in the center. Then, rotate the jalapeño a bit, and repeat the process so you cut off another long strip. Keep spinning and slicing until all that's left is the interior of the jalapeño. The crunchy, vibrant green slices are now ready to be used in your favorite recipes, like tacos or a classic pico de gallo.
Removing the seeds from jalapeños helps you enjoy their robust flavor and fiery heat without the unpleasant burning sensation from the excess capsaicin. With a bit of practice, this spinning technique will be your new favorite way to deseed any long pepper with ease.