This homemade jalapeno salt will take your taste buds on a ride with its addictive flavor!
Use it to season your salads and soups or sprinkle it over some popcorn - the salt just adds a beautiful, complex flavor to them all.
It is super easy to make, and a great way to use up some of those jalapeno peppers you might have at hand.
Infused salts are so much fun to make, and in a way, they’re so underrated too.
And when I found a handful of jalapenos in my refrigerator, I knew I had to put them to use.
What's So Great About the Recipe?
The jalapeño salt recipe is easy to make, but that’s not my favorite part about it.
You may have come across a lot of infused salts and finishing salts in stores, but making them on your own is better, since it gives you much more control over how you want the flavors to turn out.
Plus, you can batch-make the salt and store it for weeks.
Plus, it is dairy-free and gluten-free too.
Ingredients For the Jalapeno Salt Recipe
You’ll need just 2 simple ingredients for this homemade jalapeño salt recipe.
Dried jalapeños: You’ll need to start off with dried, dehydrated jalapenos. You can actually make them using a dehydrator or your oven. It is super easy.
Kosher salt: I used coarse Kosher salt for this recipe, just because it is easier to process. You could use coarse sea salt if that’s what you have at hand.
See recipe card for quantities.
How to Make Jalapeno Salt
Got all the ingredients ready? Here’s what you’ll need to do to make homemade jalapeno salt.
Dehydrate the Jalapenos
If you’re starting off with fresh jalapenos, you’ll need to dehydrate them first. To do this, first wash the peppers and remove the seeds and stem.
Next, finely chop them using a sharp knife and set them aside to air dry for a few minutes.
Transfer them to a dehydrator tray or a baking sheet and dehydrate them for about 4-6 hours.
Make Jalapeno Salt
Once you have the dehydrated jalapenos ready, it is time to dump everything into a food processor and blitz it together until it is slightly coarse.
At this point, you may want to wear a mask, since the peppers can give off strong fumes when they get processed.
Substitutions & Variations
- To balance out the heat from the jalapenos, you can also add a bit of dried lemon peel or some lemon zest into the mix. This will lend a beautiful citrus flavor to the jalapeno salt.
- You can also choose to make the salt mild flavored by adding a mix of dehydrated bell peppers and jalapenos, instead of just using the jalapenos.
- A great way to add a kick of heat to the flavored salt is to use hot peppers instead of jalapenos. You’ll need to follow the exact same recipe- just swapping the peppers.
Remember to wear gloves while handling the fresh jalapeno peppers.
How to Store Jalapeno Salt
Once it is ready, transfer the salt to a shaker, an airtight container or a spice jar and it is ready to be used.
I would recommend letting it stay on the countertop or in a cool and dark place, away from direct sunlight.
The jalapeno salt should stay fresh for up to 6 months, if not longer.
And if you have some more jalapenos left over, try using them up to make this sweet and spicy jalapeno honey.
Tips & Tricks to Nail the Recipe
- I used my trusty food processor to blend the ingredients together, but you can also use your blender if you want the jalapeno salt to be more fine-grained as opposed to coarse.
- If you’re using your oven to dehydrate the jalapenos, remember to set the temperature at the lowest setting for best results.
- The idea is to remove all of the moisture from the pepper- you’ll need to cook it till the point it becomes brittle.
How to Use the Jalapeno Infused Salt
This spicy and salty infused salt tastes delicious on everything.
I personally love sprinkling it over my popcorn, fried chicken, French fries and other fried foods and snacks.
This salt is perfect to use with your meats too. It just adds such a nice flavor to the simplest of dishes. You can toss it into your oven roasted veggies, sprinkle it into your salads and soups or even on your breakfast toast.
Another great idea is to sprinkle it on your seasonal fruits like watermelon, mangos and pineapple for a bit of zip. Remember that a little goes a long way when it comes to this flavored salt- adding too much might overpower you with its saltiness.
Looking for other recipes like this? Try these:
- 1 cup kosher salt
- ¼ cup dried jalapenos or 6 fresh jalapenos
Dehydrate the Jalapenos
- If you’re starting off with fresh jalapenos, you’ll need to dehydrate them first. To do this, first wash the peppers and remove the seeds and stem.
- Next, finely chop them using a sharp knife and set them aside to air dry for a few minutes.
- Transfer them to a dehydrator tray or a baking sheet and dehydrate them for about 4-6 hours.
Make Jalapeno Salt
- Once you have the dehydrated jalapenos ready, it is time to dump everything into a food processor and blitz it together until it is slightly coarse.
- At this point, you may want to wear a mask, since the peppers can give off strong fumes when they get processed.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove