Homemade Jalapeño Salt (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 pounds fresh jalapeño peppers
02 -
1 cup coarse kosher salt
# Instructions:
01 -
Put on your disposable gloves first - trust me on this one! Cut each jalapeño into quarters and remove all the stems. If you prefer a milder salt blend, go ahead and scrape out the seeds now. For those who love heat, keep those fiery seeds in there.
02 -
Arrange the quartered jalapeños in your dehydrator and set it to 145°F. Let them dry for about 15 hours - I know it seems like forever, but patience pays off! Fair warning: do this outside if possible because the fumes can be pretty intense. You'll know they're ready when they're completely brittle and snap easily.
03 -
Test your jalapeños by trying to break them - they should snap like potato chips. Any pieces that are still soft or fleshy need more time in the dehydrator. Don't rush this step or you'll end up with clumpy salt instead of the fine powder we're after.
04 -
Toss the completely dried jalapeños and coarse salt into your blender. Pulse and blend until everything breaks down into a fine, even powder. Store your homemade jalapeño salt in an airtight container - it'll keep for months and add amazing flavor to everything from roasted vegetables to movie night popcorn!
# Notes:
01 -
For a milder seasoning salt, remove all the seeds from the jalapeños before dehydrating. If you're a heat lover, keep those seeds for maximum spice!
02 -
This flavorful salt is incredibly versatile - sprinkle it on grilled vegetables, baked potatoes, roasted meats, or even popcorn for a spicy kick.