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If you’re looking to add some bold flavor and the right amount of heat to your next recipe, try making your very own jalapeno salt. It’s a wonderful way to preserve the harvest and makes a great gift!
Jalapeno salt is a super simple seasoning you can make from the comfort of your own home. It’s made from just two ingredients: fresh jalapeno peppers and coarse salt.
When these ingredients are combined, they form a spicy salt that pairs perfectly with various vegetables, meats, french fries, and even popcorn. It can also make a great gift for friends and family, especially those who enjoy a little heat.
What is Jalapeno Salt?
This jalapeño sea salt is made from just two all-natural ingredients: jalapenos and salt! This makes it a wonderful way to preserve your pepper harvest for longer and enjoy it all year long.
Add it to cocktails for a spicy garnish, sprinkle it over steaks for a kick of heat, or use it instead of salt anytime you want a little spice.
What You’ll Love About this Jalapeño Salt Recipe
- Delicious: This jalapeno salt adds concentrated jalapeno flavor and an extra kick of heat, making it a delicious option to serve in many different ways.
- So easy to make: It doesn’t get any easier than this – simply blend and dehydrate the ingredients together, then pack them in jars.
- Perfect for entertaining: Surprise and impress your dinner guests with this delicious salt in your favorite dishes! It’s wonderful sprinkled over steaks, mixed into your dry rubs, and so much more.
Equipment
To make this jalapeno salt, you will need the following tools and equipment:
- Cutting board
- Chef’s knife
- Food processor
- Dehydrator trays with a silicone liner or a sheet pan with parchment paper
- One pint-sized mason jar
Ingredients
- Jalapeno pepper: Fresh, whole jalapeños work best. They should be firm without any signs of decay.
- Salt: I use a pound of coarse Celtic sea salt. Any coarse, natural sea salt or kosher salt will work.
How to Make Jalapeno Salt
- Remove the stem from your jalapeños and slice them open lengthwise. Remove the pith and seeds. Cut it into 1-inch pieces.
- Add the jalapeño pepper pieces and salt to the food processor.
- Blend until smooth.
- Spread onto a lined dehydrator tray or a sheet pan with parchment paper.
- To make in a dehydrator: Dehydrate at 135 degrees for 4-5 hours until fully dried. Break up and crumble the salt occasionally for faster drying.
- To make in an oven: Set the baking tray in the oven at the lowest temperature (usually 170 degrees F). Prop the door open with a wooden spoon. Let the salt dry for 2-3 jars, crumbling and breaking up the salt occasionally.
- Allow the salt to dry completely. Oven and dehydrator temperatures vary.
- Either crush the jalapeno salt until it returns to a coarse salt texture or blitz it in a clean, dry food processor.
- Store in an airtight container in a cool place. For best results, use it within one year.
Storing
To maintain the quality of your homemade jalapeno salt, you’ll want to store it in an airtight container. The jar should be completely sealed and kept in a cool, dark area, such as your kitchen cupboard or spice cabinet.
Since the jalapeno peppers are completely dried and salt is naturally antibacterial, this jalapeño salt will last a long time. I prefer to use it within a year for the best flavor.
How to Use Jalapeno Salt
This jalapeño finishing salt is an incredibly versatile seasoning that works great in a variety of home recipes, like
- Add to DIY taco seasoning
- Sprinkle over popcorn
- Use as a baked potato topping
- Add it to pasta sauce for a little kick
- Mix into homemade steak seasoning
- Salt a spicy margarita rim
- Shake into Bloody Mary for some spice
- Spice up deviled eggs
- Stir into fried chicken breading
Tips & Variations
- To keep your jalapeño salt from clumping, consider keeping a silica gel pack in your jar.
- This jalapeño salt makes a wonderful gift! Package it up in small jars and make your own labels.
- Add this salt mixture to your homemade seasoning mixes! It’d be great in an all-purpose seasoning mix, on steaks, or as the salt in your homemade taco seasoning.
- If you prefer a fine salt for adding to eggs or other recipes, you can grind the salt with a mortar and pestle or in a spice grinder.
FAQs
You can substitute jalapeno powder for real jalapeños, but the flavors will not fuse together in the same way. The whole purpose of this salt recipe is to dehydrate the jalapeno juices and flavor directly onto the salt crystals. If you add jalapeno powder instead, you will still get a great flavor, but it won’t work quite the same way. Although fresh, organic peppers are ideal, jalapeno powder can be a good substitute in a pinch.
Ideally, yes, you should remove the seeds first. This is because removing the seeds significantly reduces the spiciness, making the heat levels of this jalapeño salt blend more enjoyable for the average person.
Related Recipes
If you’re looking for more ways to spice things up in the kitchen, try out these other DIY recipes!
- How to Make Dill Salt
- How to Make Green Onion Salt
- How to Roast Jalapenos
- How to Freeze Jalapenos
- Dehydrating Jalapenos
- How to Make Garlic Scape Powder
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Homemade Jalapeno Salt
Equipment
- silicone dehydrator mats
- Baking sheet with parchment paper (oven method)
Ingredients
- 1 lb coarse sea salt
- 1-2 fresh jalapenos
Instructions
- Remove the stem from your jalapeños and slice them open lengthwise. Remove the pith and seeds. Cut it into 1-inch pieces.
- Add the jalapeño pepper pieces and salt to the food processor.
- Blend until smooth.
- Spread onto a lined dehydrator tray or a sheet pan with parchment paper.
To make in a dehydrator
- Dehydrate at 135 degrees for 4-5 hours until fully dried. Break up and crumble the salt occasionally for faster drying.
To make in the oven
- Set the baking tray in the oven at the lowest temperature (usually 170 degrees F). Prop the door open with a wooden spoon. Let the salt dry for 2-3 jars, crumbling and breaking up the salt occasionally.
- Allow the salt to dry completely. Oven and dehydrator temperatures vary.
- Either crush the jalapeno salt until it returns to a coarse salt texture or blitz it in a clean, dry food processor.
- Store in an airtight container in a cool place. For best results, use it within one year.
