Jalapeno Salt

Jalapeno lovers- this is for you! Jalapenos are my FAVORITE pepper, and in powdered form they are such a game changer.

This recipe requires only 2 ingredients and a dehydrator! It can be used for pretty much anything that needs seasoning. I recommend using it as more of a finishing seasoning rather than cooking with it, but you may do both. Try it on popcorn, potato chips, or cocktails! My favorite way to use it is in salsas. The flavor that it adds is AMAZING and perfect for salsas!

Picking out jalapenos

Did you know that the spice levels will vary from one jalapeno to the next? I consider jalapenos to be on the mild side of peppers, but I have had one or two experiences where they were SO spicy that I almost passed out! 

The good news is that you can tell how spicy a jalapeno will be by looking at it. Younger peppers are usually milder, and you can tell they are young because the skin will be smooth with a bright green surface. 

The older peppers are spicier and usually a little darker in color. You want to look for striations that are white or brownish in color, like the one below:

Helpful tips:

  • Wear gloves when handling fresh jalapenos. Especially if you are going to remove the membrane and seeds, because that’s where the heat comes from. The last thing you want to do is handle all of these peppers with your bare hands and rub your eyes after- trust me it is not fun! 

  • Leave your dehydrator outside or in a room that is not often occupied. The fumes can get pretty strong from the jalapenos. My husband and I eat spicy foods like pros so I just leave it on my kitchen counter, but most people might not be able to handle it. 

  • DO NOT get too close to the finished powder when trying to smell it. Or just don’t sniff at all. The fumes will be powerful enough to make you choke and cough. You’ve been warned!

  • If you’re considering buying a dehydrator, I recommend this one from Elechomes. It can hold A LOT of product, is multifunctional, and very quiet. The only con I can think of is that it is huge, so you’ll need to store it someplace else in your home when you’re not using it. 

Watch how to make it

Jalapeno Salt

Ingredients
  

  • 2 1/2 lbs fresh jalapenos
  • 3/4 cup kosher salt

Instructions
 

  • Wash and dry your jalapenos, cut off the stem, them quarter them lengthwise.
  • Remove the seeds if you don't want them to be too spicy. I recommend removing the seeds from about half of the jalapenos and leaving it in the rest
  • Line them up on your dehydrator racks and set the temperature to 145 degrees Fahrenheit. It took 14 hours to dehydrate in my Elechomes dehydrator, but the time will vary if you're using another dehydrator. They are all different.
  • Soft fleshy pieces will need more time in the dehydrator, but once they are dry enough to snap in half, they are ready. Do not try to use the soft fleshy pieces. Moisture will ruin your jalapeno salt.
  • Once the peppers are done, blend them into a coarse powder. Mix in your kosher salt by hand, or pulse for a finer salt. You can blend as fine or as coarse and you like, it really depends on what you plan to use it for.
  • Store in a clean & dry container.
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