Scale

½ cup dehydrated jalapenos (about 10 fresh jalapenos)

1 cup coarse kosher salt

1. Wash and dice the fresh jalapenos.

2. Spread the diced jalapenos on dehydrator trays.

3. Dehydrate at 125°F for 6 to 10 hours until completely brittle.

4. Add the dried jalapenos to a food processor and pulse 2 to 3 times.

5. Add the coarse kosher salt.

6. Pulse until the jalapenos and salt are evenly combined to your preferred texture.

7. Transfer the jalapeno salt to an airtight container.

8. Store in a cool, dark place and use as desired.

Wear gloves when handling fresh jalapenos.

Wear a mask while blending because the pepper dust can be strong.

Store in an airtight container in a cool, dark cupboard for over one year.

Makes approximately 1½ cups of Jalapeno Salt.

Great on grilled meats, vegetables, fries, popcorn, eggs, tacos, and cocktail rims.

Keywords: jalapeno salt, homemade seasoning, spicy salt, infused salt, jalapeno seasoning