What you’ll need
The outside waxy part of the jalapeño is safe for fingers
Find the right size paring knife!
Take the top off your jalapeño
With the dull side down, insert the paring knife into the jalapeño
With dull side down, put pressure on the knife and twist it around the edge of the jalapeño
Rotate a few times until you release all the insides and tap it out on your cutting board