Jalapeno Salt Recipe

Introduction

Jalapeno salt is a vibrant, spicy seasoning that adds a zesty kick to any dish. Made from dehydrated jalapenos and coarse kosher salt, it’s perfect for sprinkling on snacks, meats, or veggies for an extra layer of flavor.

Ingredients

• ½ cup dehydrated jalapenos (about 10 fresh jalapenos)
• 1 cup coarse kosher salt

Instructions

1. Step 1: Wash and dice fresh jalapenos. Spread them evenly on a dehydrator tray and dehydrate at 125°F for 6 to 10 hours, or until completely brittle.
2. Step 2: Place the ½ cup of dehydrated jalapenos in a food processor and pulse 2 to 3 times to break them into smaller pieces. Skip this step if you prefer a finer salt texture.
3. Step 3: Add 1 cup of coarse kosher salt to the food processor with the chopped jalapenos.
4. Step 4: Pulse the mixture until the salt and jalapenos are fully combined. Blend less for larger pieces, or longer for a finer grind.
5. Step 5: Transfer your jalapeno salt to an airtight container. Use a shaker or salt bowl to season your dishes as desired.

Tips & Variations

• Adjust the heat by using fewer or milder jalapenos if you prefer less spice.
• Try substituting kosher salt with sea salt for a different flavor profile.
• If you don’t have a dehydrator, you can dry the jalapenos in a low-temperature oven, checking frequently to avoid burning.
• Add a squeeze of lime zest before blending to give a citrusy twist to your salt.

Storage

Store jalapeno salt in an airtight container in a cool, dry place. It will keep fresh for up to 6 months. To maintain the best flavor and dryness, avoid storing it in humid environments. Use a dry spoon or shaker to prevent moisture from getting inside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh jalapenos without dehydrating them?

Fresh jalapenos contain moisture, which will cause the salt to clump and spoil. Dehydrating removes the moisture and extends shelf life, so it’s important to dry them thoroughly before blending.

How spicy is this jalapeno salt?

The heat level depends on the jalapenos used and the amount added. This recipe offers a balanced kick, but you can adjust the spice by varying the quantity or using milder peppers.

Jalapeno Salt Recipe

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★★★★★

4.5 from 141 reviews

Jalapeno Salt is a spicy, flavorful seasoning blend made from dehydrated jalapenos and coarse kosher salt. Perfect for adding a zesty kick to your dishes, this homemade jalapeno salt recipe is simple to prepare using a dehydrator and food processor, resulting in a versatile condiment that enhances meats, vegetables, and snacks.

• Author: Anna
• Prep Time: 15 minutes (including dicing and preparation)
• Cook Time: 6 to 10 hours (dehydrating time)
• Total Time: 6 hours 15 minutes to 10 hours 15 minutes
• Yield: Approximately 1 ½ cups of jalapeno salt 1x
• Category: Seasoning
• Method: Dehydrating and Blending
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Primary Ingredients

• ½ cup dehydrated jalapenos (about 10 fresh jalapenos, diced and dehydrated)
• 1 cup coarse kosher salt

Instructions

1. Dehydrate Jalapenos: Wash and dice fresh jalapenos. Spread them evenly on a dehydrator tray and dehydrate at 125°F for 6 to 10 hours, or until they become completely brittle and dry.
2. Pulse Jalapenos: Place the ½ cup of dehydrated jalapenos into a food processor and pulse 2 to 3 times to break them into smaller pieces. This step can be skipped if you prefer a finer grind later on.
3. Add Salt: Add 1 cup of coarse kosher salt to the chopped jalapenos in the food processor.
4. Combine Mixture: Pulse the mixture until the jalapenos and salt are thoroughly combined. Adjust the processing time according to your texture preference—less blending for larger flakes or more blending for a fine grind.
5. Store Jalapeno Salt: Transfer the blended jalapeno salt into an airtight container. Use a shaker or salt bowl for convenient seasoning as needed.

Notes

• Make sure jalapenos are fully dehydrated to avoid moisture that could cause clumping or mold.
• Adjust the amount of jalapeno according to your preferred heat level.
• Use coarse kosher salt for better texture and flavor absorption.
• Store the jalapeno salt in a cool, dry place to preserve freshness and flavor.
• If you don’t have a dehydrator, you can dry jalapenos in an oven at the lowest temperature, but monitor closely to avoid burning.

Keywords: jalapeno salt, spicy salt blend, homemade seasoning, dehydrated jalapeno, kosher salt seasoning