Ingredients
Ingredients
- ½ cup dehydrated jalapenos (about 10 fresh jalapenos)
- 1 cup coarse kosher salt
Instructions
- Prepare Jalapenos: Wash and dice fresh jalapenos. Spread them evenly on a dehydrator tray and dehydrate at 125°F for 6-10 hours until they become completely brittle and dry.
- Pulse Jalapenos: Place ½ cup of the dehydrated jalapenos into a food processor and pulse 2-3 times to break them into smaller pieces. This step is optional if you prefer a finer texture but helps achieve consistent blending.
- Add Salt: Add 1 cup of coarse kosher salt to the food processor with the chopped jalapenos.
- Blend Mixture: Pulse the mixture in the food processor until the jalapenos and salt are thoroughly combined. Blend less for a chunkier texture or longer for a finer grind, depending on your preference.
- Store Jalapeno Salt: Transfer the finished jalapeno salt to an airtight container to maintain freshness. Use it as a seasoning by adding it to a shaker or salt bowl as needed.
Notes
- Ensure jalapenos are fully dehydrated to avoid moisture, which can cause clumping or spoilage.
- Adjust blend time to control texture based on your preference for coarse or fine seasoning.
- Store jalapeno salt in a cool, dry place away from direct sunlight.
- Use jalapeno salt as a spicy alternative to regular salt for snacks, grilled meats, eggs, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 6-10 hours (dehydrating)
- Category: Seasoning
- Method: Dehydrating and Blending
- Cuisine: American
