When it comes to spicy jalapeños, sometimes a rough chop simply won't do, and a recipe will call for a dramatic, precise cut like a fine brunoise or 1/8-inch cubes. Chopping jalapeños into small, uniform shapes ensures that the heat is evenly distributed throughout a dish, so no one ends up with a cough-inducing bite. Before you begin working with jalapeños, always wear powder-free disposable gloves, so the capsaicin (the spicy component of the pepper) does not burn your hands. Now that you're hands are protected, let's get down to business and cut a fine brunoise.
Show off your small dice by adding your jalapeños to guacamole or pepper jelly.