DIY Jalapeno Salt

Jalapeno salt surrounded by fresh and dried jalapenos on a white table.

Print Recipe

Create a perfect-for-you jalapeno salt from your dehydrated jalapenos and extend your spice cabinet!

Prep Time10

Total Time10

Course: Seasonings

Cuisine: American, Mexican

Diet: Vegetarian

Servings:

Calories: 1kcal

Author: Darcy Baldwin

Equipment

Grinder Use a coffee grinder, bullet blender, or good blender.
Airtight storage container Mason jar or spice jar.

Ingredients

.5 cup Dried jalapeño bits
1 cup Coarse salt

Instructions

Mix 1/2 cup of dried jalapenos bits with 1 cup of course salt (I used Kosher; you can use pink Himalayan or other course salt. Anything more fine will powder.
Pulse your grinder/blender until you get the desired consistency of jalapeno salt. You can leave it a little chunky - you can finely powder it.
Store in an airtight container for up to two years.

Video

Notes

- If the taste is too hot, add some more salt.

- If the taste isn't hot enough, add more jalapeno and reprocess.

Oven Method to Make Jalapeno Salt

I make jalapeno salt as I need it from my dehydrated food stores. But if you don't have a food dehydrator, try this method:

1. In a food processor, blend washed and seeded (if you wish to remove the membranes/seeds) into a small dice.

1. Mix 1 part jalapeno bits to 2 parts coarse salt.This can be adjusted to your preference.

1. Place onto parchment paper lined baking sheets.

1. Place in a 170°F oven to dry until the jalapeno bits are fully dry.

1. Store in an airtight container.

However, the fumes of jalapenos can be quite intense to some people, and those with have respiratory issues can be very uncomfortable. So, I do recommend a food dehydrator if at all possible (you can get my recommendations for the best dehydrator.

Yield: Approximately 1.5 cups of jalapeño salt.

Nutrition