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Ever since I discovered how to make my own Jalapeño Salt my cooking game has completely changed. This vibrant seasoning started as an experiment in my kitchen when I had an abundance of jalapeños from my garden and now it's become my secret ingredient that friends and family constantly ask about. The combination of spicy kick and salty crunch adds magic to practically everything it touches.
What Makes This So Special
I love how this seasoning transforms everyday dishes into something extraordinary. A pinch on my morning eggs brings them to life and don't even get me started on what it does for a margarita rim. The beauty is in its simplicity just two ingredients but the flavor impact is incredible. My friends say I've ruined regular salt for them and honestly I take that as a compliment.
What You'll Need
- Dehydrated Jalapeños: About 10 fresh jalapeños, dried to lock in their heat and flavor.
- Coarse Kosher Salt: 1 cup, offering the perfect texture and blend for this seasoning.
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Let's Make Some Magic
- Prepare the Jalapeños
- Wash and dice 10 fresh jalapeños. Spread them evenly on a dehydrator tray.
- Dehydrate the Jalapeños
- Set the dehydrator to 125°F and dry the jalapeños for 6-10 hours, or until completely brittle.
- Process the Jalapeños
- Transfer the dehydrated jalapeños to a food processor and pulse to break them into smaller pieces.
- Combine with Salt
- Add 1 cup of kosher salt to the food processor and pulse until the jalapeños are evenly blended. Adjust the texture as desired.
- Store the Salt
- Place the Jalapeño Salt in an airtight container and store in a cool, dry place.
My Kitchen Secrets
After making countless batches I've learned a few tricks. Watch the color of your jalapeños when dehydrating they should be deep green not brown. And here's a game changer wear gloves when handling the peppers your fingers will thank me later. For the perfect texture pulse don't blend you want tiny flakes not powder.
Ways To Use It
This salt is my secret weapon in the kitchen. I sprinkle it on avocado toast for breakfast rim spicy margaritas with it for happy hour and even add a pinch to my roasted vegetables. Last night I used it on grilled corn and my family couldn't get enough. Just be careful the first time you use it a little goes a long way.
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Keep It Fresh
I store my jalapeño salt in a cute little mason jar with a tight fitting lid. It stays fresh for months though it never actually lasts that long in my house. Just keep it away from heat and moisture and it'll be perfect every time you reach for it. The color stays beautifully vibrant too which makes it look so pretty sitting on my counter.
Mix It Up
Sometimes I get creative and add different peppers to the mix. Serranos give it an extra kick while poblanos make it milder and smokier. Last month I added some dried garlic and it was a total hit at my barbecue. The possibilities are endless just follow your taste buds.
Common Questions Answered
The most common question I get is about using store bought dried jalapeños and yes they work perfectly fine. If your salt starts clumping just spread it on a baking sheet and let it dry out for an hour. For those worried about heat you can remove the seeds before drying but I love keeping them in for extra kick.
Why You'll Love This
Making your own jalapeño salt is so rewarding. There's something special about creating a seasoning that transforms everything it touches. Once you try it you'll wonder how you ever cooked without it. And trust me your friends will be begging for the recipe. It's become my signature gift during the holidays packed in little jars with handmade labels everyone gets excited when they see them coming.
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Frequently Asked Questions
- → How long does jalapeño salt last?
- When properly dried and stored in an airtight container, it can last several months to a year.
- → Can I use a different type of salt?
- Yes, though coarse kosher salt works best. Sea salt is another good option.
- → Can I dry jalapeños in the oven?
- Yes, use lowest oven setting with door slightly open, though dehydrator gives more consistent results.
- → How spicy is it?
- Spice level depends on jalapeños used. Remove seeds and membranes for milder flavor.
- → What can I use it on?
- Great on eggs, meat, vegetables, popcorn, or rim of cocktail glasses.