For Rounds

1. With gloved hands, using the stem as a hand-hold, begin at the tip of the jalapeno and slice into the pepper using a rocking motion with your knife.
   
2. Continue this rocking motion until you reach about ½ in away from the stem, and discard this piece. It will be chock-full of seeds and unsavory tough plant matter.
   

For Half-Moons

1. With gloved hands, cut the jalapeno in half length-wise
   
2. If preferred, scrape out and dispose of the seeds and lighter-colored ribs from the pepper.
   
3. Flip the jalapeno halves onto the cutting board so that they are flat and concave side down, and line them up next to each other.
   
4. Then, rock your knife through both halves simultaneously, starting at the tips and moving toward the stems, creating half-moon slices.
5. Continue this slicing motion until you have about ½ in of pepper left attached to the stem, and discard these bits.

For Julienned

1. With gloved hands, cut off the stem of the jalapeno
   
2. Then, slice the pepper in half length-wise
   
3. To omit the seeds in your dish, scrape out and dispose of the seeds and lighter-colored ribs from the pepper.
   
4. Finally, slice each half of the pepper across the length into ⅛ in wide matchstick strips.
   

For Diced

1. Follow steps 1-5 to julienne your jalapeno.
   
2. Then, create a bunch of those julienned strips in your non-dominate hand, curling your fingers under your knuckles as a guide for the knife.
   
3. Finally, slice through all of the strips about ⅛ in each stroke to create a square dice of the peppers.