Chile, Jalapeno, Diced
Native to Mexico, jalapenos were named after Jalapa, the capital city of Veracruz. Although they are still grown in Mexico where they are also known as huachinangos and chiles gordos, they are cultivated in Texas and the southwest United States. This dark green pepper with a fruity, yet spicy hot flavor is about 4 or 5 on heat scale of 1 to 10.
In 1982, jalapenos were the first chiles to be taken into outer space.
We carry two dehydrated cuts, ground jalapeno and diced. The diced variety are easily re-hydrated by mixing 3 parts water with 1 part diced peppers and letting them sit until soft, about 20 minutes. You don’t have to re-hydrate them to enjoy them. You can toss them as-is in chili, sauces or salsas. Try these anywhere you’d like a little extra kick!