Jalapeno Salt
Learn how to make a homemade jalapeno salt that is super easy to make and delicious on everything from veggies, meats and your favorite snacks.
Ingredients
- 1 cup kosher salt
- ¼ cup dried jalapenos or 6 fresh jalapenos
Instructions
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.
Notes
- 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.
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