Diced Jalapenos - 4 oz
Cadia
$1.29
Below are the available bulk discount rates for each individual item when you purchase a certain amount
- Buy 2 - 11 and get 2% off
- Buy 12 - 23 and get 4% off
- Buy 24 or above and get 8% off
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Cadia
Diced Jalapenos - 4 oz
Cadia Everyday diced jalapeños are one of the reasons independent grocers can go toe-to-toe with the big chains: a clean, simple pepper — jalapeños, water, a touch of calcium chloride and citric acid, and salt — grown from non-GMO seed and sold exclusively through neighborhood grocery stores instead of national big-box chains. Every jar you buy keeps that dollar circulating in your own community instead of a corporate supply chain.
- Ready-diced for salsas, chili, queso, cornbread, and taco night — no cutting board, no seeds in your eyes
- Calcium chloride keeps the dice firm through cooking instead of turning mushy, while citric acid holds the color and tang without added sugar
- Vegan, gluten-free, and Kosher certified — a pantry staple that fits nearly every table
Cadia Everyday built its diced jalapenos around a simple idea: neighborhood grocers deserve the same clean, sustainably sourced pantry staples as any big-box chain, at a price that doesn't punish the shopper for buying local.
Each 4 oz jar holds jalapeno peppers diced to a consistent, ready-to-use size, packed in water with calcium chloride to keep the pieces firm through cooking, citric acid to hold their brightness, and salt - nothing beyond that. The peppers are grown from non-GMO seed and sustainably sourced, so what you're tasting is jalapeno, not filler.
Spoon these jarred jalapenos straight into chili, queso, scrambled eggs, cornbread batter, or a quick pico de gallo - the medium heat builds slowly instead of overwhelming the dish, so you get real pepper flavor with a manageable kick.
Suitable for vegan, vegetarian, gluten-free, and Kosher kitchens. With virtually no carbs or sugar and no animal products, these diced jalapenos fit easily into keto and paleo meal plans, though they're a vegetable-based add-in rather than a carnivore-diet staple. Shelf-stable in the pantry before opening; once opened, refrigerate any unused portion in a covered glass or plastic container to keep it fresh.
Ingredients: Jalapeno Peppers, Water, Calcium Chloride, Citric Acid, and Salt.
Common Questions
How do these compare nutritionally and ingredient-wise to a typical canned jalapeño from a big-box brand?
Most mainstream canned jalapeños list the same base ingredients but often add preservatives like sodium benzoate or artificial dyes to stabilize color, and many run 190-230mg of sodium per serving because they lean on brine-heavy processing. Cadia's version keeps sodium in a comparable range but limits the ingredient list to five items: jalapeño peppers, water, calcium chloride, citric acid, and salt. Because the peppers are diced fresh and non-GMO before packing rather than reconstituted from concentrate, the texture holds up better in cooking rather than turning mushy. A 4 oz jar typically yields around 5-6 servings, so the per-serving cost math is close to conventional jars, but you're not trading flavor or texture for the savings.
What does the calcium chloride actually do, and is it something to be concerned about?
Calcium chloride is a firming agent that works by cross-linking pectin in the pepper's cell walls, which keeps the diced pieces from turning soft or mushy when they hit a hot pan, chili pot, or simmering queso. It's the same compound used in pickling brines and some cheese-making processes, and it's recognized as safe by the FDA at the concentrations used here, well under 2% of total ingredients. Citric acid alongside it does double duty: it preserves the bright green color by slowing enzymatic browning and adds a slight tartness that balances the pepper's natural heat. Neither ingredient contributes meaningfully to calorie or sodium counts, so the main effect you'll notice is textural, not nutritional.
Do diced jalapeños fit into keto, paleo, or carnivore eating patterns?
For keto and paleo, jalapeños are close to ideal: a typical 2-tablespoon serving runs about 1 gram of net carbs, under 5 calories, and zero fat or protein, so they add flavor and capsaicin without touching your daily carb ceiling. Paleo followers will find no red flags in the ingredient list since there's no sugar, gluten, or seed oil involved, just peppers, water, and mineral-based preservatives. Carnivore is the one protocol where this doesn't fit, since it's a plant-based product excluded from that diet's animal-only framework. For everyone else, jalapeños are one of the lowest-carb ways to add real heat and vitamin C to a dish.
What dishes work best with these, and do I need to adjust cooking time compared to fresh jalapeños?
These are pre-diced to a uniform quarter-inch size, so they drop straight into chili, queso, scrambled eggs, cornbread batter, or a quick pico de gallo without any knife work. Because they're already partially softened from the packing process, they need less simmer time than raw jalapeños, so add them in the last 5-10 minutes of a chili or sauce rather than at the start to avoid over-softening. If a recipe calls for fresh jalapeños raw, like in pico de gallo or a salsa verde, drain the jarred pieces well first since they carry residual brine that can water down a dish. For baked goods like cornbread or jalapeño poppers, pat them dry with a paper towel before folding them into batter.
What does the Kosher certification confirm, and how are the sustainability and non-GMO claims verified?
The Kosher certification means an independent certifying agency has audited the growing, harvesting, and packing process to confirm no cross-contamination with non-kosher ingredients or equipment, and that designation appears directly on the jar label. Cadia sources its jalapeño seed stock as non-GMO, meaning the plants aren't derived from genetically engineered seed lines, and the peppers are grown under sustainable agriculture practices the brand audits through its supplier network. Because this is a shelf-stable jarred product rather than fresh produce, there's no seasonal variability claim to verify, what's in the jar in January is grown and processed the same way as what's in the jar in July. If you want to confirm current certification status, the Kosher symbol and non-GMO sourcing claim are printed directly on the jar rather than relying on a separate lookup.
How hot are these compared to a fresh jalapeño, and will the heat level stay consistent jar to jar?
Fresh jalapeños typically run 2,500 to 8,000 Scoville Heat Units depending on ripeness and growing conditions, and this product is described as medium heat, meaning it sits in the lower-to-middle part of that range rather than the higher end you'd get from a fully ripened, dark-veined pepper. Packing peppers in a water-and-acid brine slightly mellows the raw heat compared to eating a fresh pepper straight off the vine, since some capsaicin migrates into the liquid. Because the peppers are sourced and processed under consistent specifications, jar-to-jar heat is more predictable than buying fresh jalapeños at a grocery produce stand, where heat can swing widely based on which farm and season the pepper came from. If you want more heat, adding a spoonful of the brine itself back into a dish carries some capsaicin along with the diced pieces.
Can I use this in place of pickled jalapeños or fresh jalapeños in a recipe without changing proportions?
Yes, in most recipes you can substitute this 1-to-1 by volume for either fresh diced jalapeños or standard pickled jalapeño slices, since the dice size and moisture content land in between the two. If a recipe calls for pickled jalapeños specifically for their vinegar tang, like on nachos or a sandwich, expect a slightly milder tang here since the brine uses citric acid rather than vinegar, so you may want to add a small splash of lime juice to match that sharper pickled flavor. If substituting for fresh jalapeños in a raw application like salsa, drain the jar well first since the brine adds moisture fresh peppers wouldn't contribute. For cooked applications like chili or queso, no adjustment is needed beyond folding them in during the last few minutes of cooking.
Each 4 oz jar holds jalapeno peppers diced to a consistent, ready-to-use size, packed in water with calcium chloride to keep the pieces firm through cooking, citric acid to hold their brightness, and salt - nothing beyond that. The peppers are grown from non-GMO seed and sustainably sourced, so what you're tasting is jalapeno, not filler.
Spoon these jarred jalapenos straight into chili, queso, scrambled eggs, cornbread batter, or a quick pico de gallo - the medium heat builds slowly instead of overwhelming the dish, so you get real pepper flavor with a manageable kick.
Suitable for vegan, vegetarian, gluten-free, and Kosher kitchens. With virtually no carbs or sugar and no animal products, these diced jalapenos fit easily into keto and paleo meal plans, though they're a vegetable-based add-in rather than a carnivore-diet staple. Shelf-stable in the pantry before opening; once opened, refrigerate any unused portion in a covered glass or plastic container to keep it fresh.
Ingredients: Jalapeno Peppers, Water, Calcium Chloride, Citric Acid, and Salt.
Common Questions
How do these compare nutritionally and ingredient-wise to a typical canned jalapeño from a big-box brand?
Most mainstream canned jalapeños list the same base ingredients but often add preservatives like sodium benzoate or artificial dyes to stabilize color, and many run 190-230mg of sodium per serving because they lean on brine-heavy processing. Cadia's version keeps sodium in a comparable range but limits the ingredient list to five items: jalapeño peppers, water, calcium chloride, citric acid, and salt. Because the peppers are diced fresh and non-GMO before packing rather than reconstituted from concentrate, the texture holds up better in cooking rather than turning mushy. A 4 oz jar typically yields around 5-6 servings, so the per-serving cost math is close to conventional jars, but you're not trading flavor or texture for the savings.
What does the calcium chloride actually do, and is it something to be concerned about?
Calcium chloride is a firming agent that works by cross-linking pectin in the pepper's cell walls, which keeps the diced pieces from turning soft or mushy when they hit a hot pan, chili pot, or simmering queso. It's the same compound used in pickling brines and some cheese-making processes, and it's recognized as safe by the FDA at the concentrations used here, well under 2% of total ingredients. Citric acid alongside it does double duty: it preserves the bright green color by slowing enzymatic browning and adds a slight tartness that balances the pepper's natural heat. Neither ingredient contributes meaningfully to calorie or sodium counts, so the main effect you'll notice is textural, not nutritional.
Do diced jalapeños fit into keto, paleo, or carnivore eating patterns?
For keto and paleo, jalapeños are close to ideal: a typical 2-tablespoon serving runs about 1 gram of net carbs, under 5 calories, and zero fat or protein, so they add flavor and capsaicin without touching your daily carb ceiling. Paleo followers will find no red flags in the ingredient list since there's no sugar, gluten, or seed oil involved, just peppers, water, and mineral-based preservatives. Carnivore is the one protocol where this doesn't fit, since it's a plant-based product excluded from that diet's animal-only framework. For everyone else, jalapeños are one of the lowest-carb ways to add real heat and vitamin C to a dish.
What dishes work best with these, and do I need to adjust cooking time compared to fresh jalapeños?
These are pre-diced to a uniform quarter-inch size, so they drop straight into chili, queso, scrambled eggs, cornbread batter, or a quick pico de gallo without any knife work. Because they're already partially softened from the packing process, they need less simmer time than raw jalapeños, so add them in the last 5-10 minutes of a chili or sauce rather than at the start to avoid over-softening. If a recipe calls for fresh jalapeños raw, like in pico de gallo or a salsa verde, drain the jarred pieces well first since they carry residual brine that can water down a dish. For baked goods like cornbread or jalapeño poppers, pat them dry with a paper towel before folding them into batter.
What does the Kosher certification confirm, and how are the sustainability and non-GMO claims verified?
The Kosher certification means an independent certifying agency has audited the growing, harvesting, and packing process to confirm no cross-contamination with non-kosher ingredients or equipment, and that designation appears directly on the jar label. Cadia sources its jalapeño seed stock as non-GMO, meaning the plants aren't derived from genetically engineered seed lines, and the peppers are grown under sustainable agriculture practices the brand audits through its supplier network. Because this is a shelf-stable jarred product rather than fresh produce, there's no seasonal variability claim to verify, what's in the jar in January is grown and processed the same way as what's in the jar in July. If you want to confirm current certification status, the Kosher symbol and non-GMO sourcing claim are printed directly on the jar rather than relying on a separate lookup.
How hot are these compared to a fresh jalapeño, and will the heat level stay consistent jar to jar?
Fresh jalapeños typically run 2,500 to 8,000 Scoville Heat Units depending on ripeness and growing conditions, and this product is described as medium heat, meaning it sits in the lower-to-middle part of that range rather than the higher end you'd get from a fully ripened, dark-veined pepper. Packing peppers in a water-and-acid brine slightly mellows the raw heat compared to eating a fresh pepper straight off the vine, since some capsaicin migrates into the liquid. Because the peppers are sourced and processed under consistent specifications, jar-to-jar heat is more predictable than buying fresh jalapeños at a grocery produce stand, where heat can swing widely based on which farm and season the pepper came from. If you want more heat, adding a spoonful of the brine itself back into a dish carries some capsaicin along with the diced pieces.
Can I use this in place of pickled jalapeños or fresh jalapeños in a recipe without changing proportions?
Yes, in most recipes you can substitute this 1-to-1 by volume for either fresh diced jalapeños or standard pickled jalapeño slices, since the dice size and moisture content land in between the two. If a recipe calls for pickled jalapeños specifically for their vinegar tang, like on nachos or a sandwich, expect a slightly milder tang here since the brine uses citric acid rather than vinegar, so you may want to add a small splash of lime juice to match that sharper pickled flavor. If substituting for fresh jalapeños in a raw application like salsa, drain the jar well first since the brine adds moisture fresh peppers wouldn't contribute. For cooked applications like chili or queso, no adjustment is needed beyond folding them in during the last few minutes of cooking.
- __Storage_Location:
- Dry
- __Volume:
- 400
- __Owner:
- TCFarm
- __badge:
- Kosher
