 Let me show you how I clean up a jalapeno pepper. What a lot of people do is they start by cutting the jalapeno in half. You scoop out the seeds and then you chop it up. And by the way, the hottest part isn't the seeds. It's the ribs. And as you get closer to the stem end here, this is where most of the heat is concentrated on the stem end. But I don't do it that way. You start on the outside and you just work your knife around the outside part. And if you wanted to add some seeds in there, you can. But basically, you've got these four sides. This is the part that will get discarded. Again, ribs. This is the hottest part. Then you just take your jalapeno. You can cut it into strips. And if you wanted to make it even a finer dice, then you just dice it up like that. Now, if you're dealing with hotter peppers like a habanero or a ghost pepper, wear rubber gloves just the other day. I had a habanero pepper that I'd cut in half and then I went like this on my nose. And the next thing you knew, my news was on fire. So the lesser peppers like jalapenos are not that hot, especially if you avoid them. The stem end and the ribs. But when you cut it, you can avoid all of that hot part. You can avoid the messy part and just four easy slices. And you have the perfect cut jalapeno.