Homemade Jalapeno Salt Recipe

I’d strongly urge you to use plastic gloves if you can throughout this entire process; From slicing, to dehydrating, to grinding, etc.

If not be very mindful around your eyes.

Ingredients for this Recipe

• 4 Whole Jalapenos
• 1/2 cup Diamond Crystal Kosher Salt*

*This salt specifically will mix/combine better with the Jalapeno powder. Morton’s kosher salt has a tendency to dissociate from other ingredients due to granule size and shape.

If using sea salt or similar coarse salt use 1/4 cup instead.

Slice Jalapenos in Half, then in Half Again

If you want the jalapenos to be less spicy, remove the pith and the seeds from half of the halved Jalapenos.

Set Dehydrator to ~145F

Put sliced jalapenos on trays, evenly spaced and then dehydrate overnight for at least 16+ hours.

In the morning take 1 out and allow to cool for ~5 minutes.

It should be brittle to the touch and snap in half. If it still feels pliable and like rubber bands, it needs to keep dehydrating.

Once Dry, Grind in a Spice Grinder or Pestle and Mortar

You want a very fine powder – and be mindful not to inhale the dust.

Take 1/2 cup of Diamond Crystal Kosher salt and add 2 tbsp of this powder to it and then mix well.

Personally, I use 3 tbsp but that might be too strong for most people.

Store in a non-reactive container or storage bag and then use at your leisure.

Personally, I use this when I make my version of Miss Vickies Jalapeno (or the dill pickle + jalapeno) chips but it goes good anywhere you need a bump of spice.

Stuff like Popcorn, on an omelet, tacos, burgers, sunflower seeds, toasted chick peas, etc.

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Jalapeno Salt

I primarily use this to make my version of Miss Vickies Jalapeno chips but it goes good anywhere you need a spicy pop of flavor.

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Ingredients

• ▢ 4 Whole Jalapenos
• ▢ 1/2 cup Diamond Crystal Kosher Salt

Instructions

• Wash jalapenos and remove stem.
• Cut in half and then cut in half again.
• If you want the powder to be less spicy, remove the pith and seeds from half of the jalapenos.
• Set dehydrator to ~145F. Put jalapenos on the trays and ensure none are overlapping.
• Dehydrate overnight or for 16+ hours.
• The next day, remove 1 from the dehydrator and allow to cool. Once cool, bend it, it should snap if it's dry enough. If it still feels pliable, it needs to keep dehydrating.
• Once dry, grind in a spice grinder or pestle and mortar into a fine powder.
• Combine in a bowl 1/2 cup of Diamond crystal kosher salt and 2 tbsp of the Jalapeno powder. Mix well.
• Store in a non-reactive container or storage bag and use at a later date.

Notes

I’d strongly suggest wearing plastic gloves when doing this process. 

If not, be mindful around your eyes. 

Be sure not to inhale the pepper powder “fumes” after grinding.