Homemade Jalapeno Salt
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!
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.
Notes
To maintain the quality of your homemade jalapeno salt, you’ll want to store it in an airtight container. Ideally, the pint-sized mason 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 and to avoid clumping.