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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.
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!
In 1982, jalapenos were the first chiles to be taken into outer space.
Flavor of Diced Jalapeño Chiles
This dark green pepper is fruity with medium hot heat (4 or 5 on scale of 1 to 10) and pairs well with most spices.
Uses of Diced Jalapeño Chiles
Add to sauces, salsa, chili, cornbread, and taco meat. Try in dips and bloody marys. Soak in water for 20 minutes to rehydrate.
Diced Jalapeño Chiles Recipe
For 4-5 T of mix: Blend 1 T mild chili powder with 1 1/2 t tomato powder, kosher salt, dried onion, and paprika, 1 t dried diced jalapeno, garlic, and cumin seeds, and 1/2 t Mexican oregano