Jalapeño Salt (Print Version)

# Ingredients:

01 - ½ cup dehydrated jalapeños (about 10).
02 - 1 cup coarse kosher salt.

# Instructions:

01 - Dice jalapeños, dehydrate at 125°F for 6-10 hours until brittle.
02 - Pulse dried jalapeños in food processor 2-3 times.
03 - Add salt, pulse to desired texture.
04 - Transfer to airtight container.

# Notes:

01 - Wear gloves when handling jalapeños.
02 - Can add other dried spices.
03 - Peppers must be completely dry.

Back