Maybe you want whole jalapeños for stuffing—like for poppers or birria tacos. Here’s a handy trick: slice off the top cap (where the stem meets the pepper), then use a small melon baller or a long, thin knife.
Scrape the inside walls while keeping the pepper whole. You’ll end up with a perfect, seed-free casing. It feels like a magic trick—and your guests will think you’re a pro.
Just watch your fingers. Jalapeños can be oily, and that tiny knife slips easier than you’d think.
