Jalapeno Salt
This recipe requires only 2 ingredients and a dehydrator! It can be used for pretty much anything that needs seasoning.
Servings: 1 cup
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.
