"I follow a three-step process to make mincing jalapeños easier. First I halve the chiles lengthwise so one of the halves is still attached to the stem. I then cut the halves into long strips, leaving the stem end intact. Finally, I cut across the strips, creating a nice even dice. Cutting them this way allows me to hold on to the stem ends of the halves and use them as a handle." - Shannon, Fort Worth, TX. #cookscountry #kitchenshortcuts #peppers #jalapenos #kitchentips #cookingtips