Ingredients
Ingredients
- ½ cup dehydrated jalapenos (about 10 fresh jalapenos)
- 1 cup coarse kosher salt
Instructions
- Prepare Jalapenos: Wash and dice fresh jalapenos thoroughly. Spread the diced jalapenos evenly on a dehydrator tray.
- Dehydrate Jalapenos: Dehydrate the jalapenos at 125°F for 6-10 hours, or until they become completely brittle and dry to ensure proper texture and preservation.
- Initial Processing: Place the ½ cup of dehydrated jalapenos into a food processor and pulse 2-3 times to break them up into smaller pieces, which helps to control the final texture of the salt. Skip this step if a finer salt texture is preferred.
- Combine with Salt: Add 1 cup of coarse kosher salt to the food processor with the jalapenos. Pulse until the mixture is well combined and reaches the desired texture, blending less for larger chili flakes and more for a finer grind.
- Store: Transfer the jalapeno salt to an airtight container. Use it in a salt shaker or sprinkle from a salt bowl as needed to add heat and flavor to your dishes.
Notes
- Dehydration time may vary depending on the thickness and moisture content of the jalapenos; ensure they are completely brittle before processing.
- Adjust blending time based on texture preference—less for chunkier pieces, more for fine powder.
- Store the jalapeno salt in a cool, dry place to maintain freshness and potency.
- This mix is excellent for seasoning meats, vegetables, popcorn, eggs, and more.
- Prep Time: 5 minutes
- Cook Time: 6-10 hours (dehydration)
- Category: Elevated Ingredients
- Method: Dehydrating and Blending
- Cuisine: American
