Homemade Jalapeno Salt Recipe
This homemade jalapeño salt recipe is easy to make at home and delicious on everything from baked potatoes, to steak and even popcorn!
empty salt shakers
- 3/4 C sea salt
- 3 lbs jalapeño peppers each pound yields 3/4 C. pepper powder
- salt shakers
- food dehydrator
- spice grinder
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.