Short Description
A spicy, savory blend of dehydrated jalapeno flakes and kosher salt, ground to your preferred texture—perfect for seasoning tacos, roasted vegetables, grilled meats, and more with a fiery kick.
Why You’ll Love This Recipe
- Delivers bright jalapeno heat in a shelf-stable, easy-to-use seasoning
- Fully customizable spice level by straining seeds from some or all peppers
- Long-lasting and makes a unique, homemade gift
- Simple process and minimal ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 ½ lbs fresh jalapenos
- ¾ cup kosher salt
Directions
- Wash and thoroughly dry the jalapenos. Remove stems and quarter each pepper lengthwise.
- Optional: remove seeds from half of the jalapenos if you want a milder spice level; leave seeds in the rest for heat.
- Place the jalapeno quarters in a dehydrator, spaced evenly on the racks. Set the dehydrator to 145 °F (63 °C). Dehydrate for approximately 14 hours, or until the pieces snap cleanly in half without any soft, fleshy texture. Times may vary depending on your dehydrator’s make and model—ensure all moisture is removed to prevent spoilage.
- Once fully dried, blend the jalapeno pieces into a coarse or fine powder according to your preference.
- Combine the jalapeno powder with ¾ cup kosher salt by gently stirring by hand, or pulse together in the blender for a finer mix.
- Transfer the jalapeno salt into a clean, completely dry container. Store in a cool, dry place.
Servings And Timing
- Yield: Approximately 3–4 cups of jalapeno salt, depending on drying yield and blend grind
- Prep Time: ~10 minutes for trimming and slicing
- Dehydrating Time: ~14 hours (may vary by dehydrator)
- Processing Time: ~5 minutes to blend and mix
- Total Time: About 14 hours and 15 minutes, with most time passive
Variations
- Leave seeds in all peppers for maximum heat or remove from all for a milder seasoning.
- Blend coarsely for a flaky texture or finely for a smoother seasoning that mixes easily.
- Combine with other herbs/spices (e.g. dried oregano, garlic powder, smoked paprika) for a flavored salt rub.
- Use sea salt instead of kosher salt for a more delicate salt texture and intensity.
- Experiment with using spicy serrano peppers or poblano peppers for different flavor and heat profiles.
Storage/Reheating
- Store your jalapeno salt in an airtight, dry container away from moisture and humidity.
- Properly dried and stored, it will keep its potency and flavor for 6 to 12 months.
- No reheating required. Avoid introducing moisture—use a dry spoon when scooping.
FAQs
1. Do I need to use kosher salt, or can I substitute another type of salt?
You can use sea salt or table salt instead—just remember that fine-grain salts are more concentrated, so adjust quantity to taste.
2. Can I dehydrate jalapenos in the oven instead of a dehydrator?
Yes—you can use an oven at its lowest temperature (around 140–150 °F or 60–65 °C) with the door slightly ajar; drying times may vary and require careful monitoring.
3. How do I know when the jalapenos are dry enough?
They should snap cleanly in half with no bend and no soft or leathery feel—fully brittle pieces indicate proper dehydration.
4. Will the seeds make the salt too hot?
Seeds carry much of the heat. Moderating seed inclusion across peppers allows you to fine-tune the spice level.
5. Can I make a larger batch?
Absolutely—just maintain the same ratio of salt to dried pepper. Scale up the jalapenos and salt proportionally.
6. Can I use this jalapeno salt on different foods?
Yes—sprinkle it on eggs, tacos, grilled veggies, popcorn, roasted potatoes, or even mix into marinades and dressings for a spicy twist.
7. How long does homemade jalapeno salt last?
Stored in a dry container, it will stay fresh and aromatic for up to 6–12 months.
8. Can I mix dehydrated jalapeno powder with other dried chili powders?
Yes—for extra depth, you can blend in a small amount of chipotle, ancho, or cayenne powder to enrich the flavor profile.
9. Is it safe to use in humid climates?
Ensure peppers are thoroughly dehydrated before blending. Store in a moisture-proof container to prevent mold in humid environments.
10. Can I use fresh jalapenos straight in the blender without dehydrating?
No—moist jalapenos will spoil and won’t produce stable salt. Proper dehydration is essential for safety and shelf stability.
Conclusion
Homemade Jalapeno Salt transforms ripe jalapenos into a flavorful, spicy seasoning with just two ingredients and minimal effort. The long drying time is worth the result—crisply flavored salt that livens up any dish. Perfect for home cooks who love bold flavor and for gifting to friends who appreciate spicy convenience.
Print
Jalapeno Salt
- Total Time: 14 hours 15 minutes
- Yield: 3–4 cups
- Diet: Vegan
Description
A spicy, savory blend of dehydrated jalapeno flakes and kosher salt, ground to your preferred texture—perfect for seasoning tacos, roasted vegetables, grilled meats, and more with a fiery kick.
Ingredients
2 ½ lbs fresh jalapenos
¾ cup kosher salt
Instructions
- Wash and dry jalapenos. Remove stems and quarter lengthwise.
- Optional: Remove seeds from half the peppers for a milder spice level.
- Arrange on dehydrator trays and dry at 145°F (63°C) for ~14 hours until brittle.
- Blend dried jalapenos to desired texture—coarse or fine.
- Mix jalapeno powder with kosher salt by hand or pulse in a blender for finer texture.
- Transfer to a dry, airtight container and store in a cool, dry place.
Notes
- Ensure peppers are fully dry to avoid spoilage.
- Adjust heat level by seed retention.
- Customize flavor with additional herbs or spice powders.
- Use only dry utensils to scoop to prevent clumping or mold.
- Prep Time: 10 minutes
- Cook Time: 14 hours
- Category: Seasoning
- Method: Dehydrating
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tsp
- Calories: 0
- Sugar: 0g
- Sodium: 480mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
