As with any pepper, jalapeño seeds are nestled in its pith (the fleshy bit at its core), and it’s the pith that contains the most capsaicin — the chemical that makes peppers spicy.

However, some of that capsaicin can transfer onto the seeds, which, in turn, can make your food extra spicy. To avoid that, many opt to remove the seeds, but doing so can be messy.

To easily and efficiently remove the seeds, hold the pepper on a cutting board and cut a thin lengthwise strip from its top to bottom, leaving the pith and seeds untouched.

Then, rotate the jalapeño a bit, and repeat the process so you cut off another long strip. Keep spinning and slicing until all that’s left is the interior of the jalapeño.

Before you begin cutting, make sure to wear a pair of gloves to shield your hands from capsaicin oil as it can be challenging to wash off and may transfer to anything you touch.