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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When kept refrigerated and fully submerged in their brine, they typically last 1 to 2 months.
Yes, but they will lose their crisp texture and become soft upon thawing. They are best used in cooked dishes after freezing.
Usually, they are milder because the canning and pickling process tempers the heat, though the spice level varies by brand.
Fresh jalapenos, pickled banana peppers (milder), or canned serrano peppers (hotter) are excellent alternatives.
Salt is used as a primary preservative in the canning and pickling brine to maintain shelf stability and texture.
Look for signs of mold, a foul odor, or a bulging lid on the can. If the brine becomes excessively cloudy or the peppers are mushy, discard them.
Yes, they are very low in net carbs and are frequently used in keto recipes for added flavor and heat.
No, they are pre-cooked/pickled during the canning process and are safe to eat straight from the jar.
They are popular on nachos, pizzas, tacos, burgers, and in spicy dips like jalapeño popper dip.
canned jalapeno pepper is a versatile ingredient found in cuisines around the world. With 28 calories per 100g and 0.9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
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Browse recipes →Yes, the brine is essentially spicy vinegar and can be used to pickle other vegetables or add zing to sauces.