This homemade jalapeño salt recipe is easy to make at home and delicious on everything from baked potatoes, to steak and even popcorn!
If you love jalapeños .. then you will want to try this homemade jalapeño salt. This salt is one of my favorite ways to use an abundance of jalapeños in a short period of time and makes everything taste terrific!
A high-quality jalapeño salt can sometimes get quite expensive .. but making your own is simple and cost effective. Especially if you grow jalapeños in your garden.
This recipe will yield an even six shaker jars of this jalapeño salt. You can keep a few for yourself or gift to family and friends. Labeled well, they’d make excellent Christmas gifts, too!
You can pick up a pack of 12 salt shakers on Amazon for a relatively great price .. or reuse an empty, clean spice jar you might have at home.
Add this salt to anything you would use regular salt ~ popcorn, veggies, potatoes, steak, even ground beef. I love to put it on my Ahi Tuna steaks – yum!
Homemade Jalapeno Salt Recipe
Before you get started, make sure you throw on a pair of disposable gloves to protect your hands and face. Hot peppers contain a chemical called capsaicin. Capsaicin is what creates that hot, burning feeling in your mouth when you eat jalapeño peppers.
If you cut these peppers without gloves, the capsaicin can get on your hands… and then you can transfer it to your face (eyes/mouth/ears/nose) which is so uncomfortable. (I know this from experience!) It is the worst feeling to have and it lingers for a LONG time.
First, wash the peppers thoroughly and dry with a clean towel. Cut the stems off the peppers, and slice them lengthwise.
Remove the seeds and carefully lay them on the dehydrator trays, making sure to allow plenty of space for airflow.
Set the temperature between 130-140 degrees F (130 worked great for me). Allow them to dry for 8-12 hours – check on them occasionally. They may take up to 16 hours. Once dry, they should be brittle with tough skin.
Grind your peppers to a fine powder in a coffee grinder reserved only for spices. Mix in your salt as evenly as possible. Funnel your jalapeño salt into shaker jars and store on a dark, cool place.
A pantry works wonderful for this!
Ingredients
- 3/4 C. sea salt
- 3 lbs jalapeño peppers (each pound yields 3/4 C. pepper powder)
- salt shakers
- gloves
- food dehydrator
- spice grinder
Instructions
- Wash the peppers thoroughly and dry with a clean towel.
- Throw on some gloves. Cut the stems off the peppers, and slice them lengthwise.
- Remove the seeds and carefully lay them on the dehydrator trays, making sure to allow plenty of space around each for airflow.
- Set the temperature between 130-140 degrees F (130 worked great for me). Allow them to dry for 8-12 hours - check on them occasionally. They may take up to 15 hours.
- Once dry, they should be brittle with tough skin.
- Grind your peppers to a fine powder in a coffee grinder reserved only for spices.
- Mix in your salt as evenly as possible. Funnel into shaker jars.
Looking for more ways to use an abundance of jalapeños? Check out these recipes!
