The next time you need to seed and chop a jalapeño chile, try this method. It lets you cut the pepper without touching the veins, which contain the pepper's heat.

Hold the chile by the stem with your fingertips. Cut off 1/8 inch from the tip, then stand the chile on the flattened tip. While holding the stem, slice downward from the stem to the tip, removing the flesh from the core in sections. Discard the stem, core and seeds. To chop the chile, slice the flesh lengthwise, then crosswise, as you steady the flesh with another small knife.