If you’re ready to transform every meal with a pop of peppery heat, Jalapeno Salt is about to become your kitchen’s new secret hero. It’s the vibrant, spicy seasoning that makes everything from eggs to cocktails sing! This easy, homemade blend delivers zesty flavor and a hint of green color, thanks to real jalapenos and coarse kosher salt. Whether you’re elevating grilled corn or rimming your next margarita, keep a jar of Jalapeno Salt handy—trust me, you’ll wonder how you ever cooked without it.
Ingredients You’ll Need
Gathering just a couple of pantry basics and fresh jalapenos, you’ll quickly see how each ingredient brings something essential—heat, crunch, or savoriness. Don’t skimp or swap; every element makes this Jalapeno Salt uniquely irresistible!
- Dehydrated Jalapenos (1/2 cup, about 10 fresh jalapenos): The star of the show—these deliver fiery heat, a gorgeous pop of color, and a whisper of smoky, vegetal flavor.
- Coarse Kosher Salt (1 cup): Provides the ideal structure and balance, mellowing the jalapeno’s heat and offering the best texture for both sprinkling and finishing dishes.
How to Make Jalapeno Salt
Step 1: Prep and Dice Your Jalapenos
Begin by washing your fresh jalapenos thoroughly. Pop on a pair of gloves (trust me, your skin will thank you!) and dice the peppers into small pieces. Uniform size ensures even dehydration, so take your time with this step. Plus, it’s an excuse to admire that gorgeous green color!
Step 2: Dehydrate the Jalapenos
Spread your diced jalapenos evenly on the tray of your dehydrator. Set the temperature to 125°F and let them dry for 6-10 hours. You’re looking for complete brittleness—each piece should snap in half crisply. Any softness means more drying time, so don’t rush this part for the best Jalapeno Salt texture.
Step 3: Blitz the Jalapenos
Once fully dried, add the jalapeno pieces to your food processor. Give them a few pulses—2 or 3 is usually perfect—to break them down. This step lets you customize the salt’s texture: leave them chunkier for a colorful look, or pulse more for a finer, spicier blend.
Step 4: Blend in the Salt
Pour in your coarse kosher salt. Pulse again until the jalapenos are evenly dispersed and the texture meets your needs. Go for barely-mixed for a dramatic flecked look, or blend further for an herby, almost green-flecked finish. Each batch of Jalapeno Salt is just a few spins away from perfection!
Step 5: Store Your Jalapeno Salt
Spoon the finished Jalapeno Salt into an airtight container. A simple glass jar or salt cellar works beautifully. Keep it handy near your stove or on your dining table—inspiration will strike often!
How to Serve Jalapeno Salt
Garnishes
Jalapeno Salt all but begs to be used as a finishing flourish. Sprinkle it atop avocado toast, eggs, grilled meats, or roasted veggies for a burst of heat and color that looks as good as it tastes. Even popcorn and fries get a gourmet touch with just a pinch.
Side Dishes
Beyond main courses, Jalapeno Salt can wake up even the simplest sides. Dust it over charred corn on the cob, steamed edamame, or roasted sweet potatoes. A light shake in a potato salad or on watermelon cubes adds a whole new dimension of zing!
Creative Ways to Present
A tiny bowl of vibrant Jalapeno Salt at each place setting signals a meal with personality. Try rimming cocktail glasses—think Bloody Marys or margaritas—for a bold, spicy twist. Sprinkle it onto a cheese board or use it to jazz up homemade spice rubs for a delightful surprise.
Make Ahead and Storage
Storing Leftovers
Keep your Jalapeno Salt in a tightly sealed, dry container. It’ll stay fresh and punchy for months as long as it’s protected from moisture and direct sunlight. Labeling your container with the date is a handy trick for fresh flavor every time.
Freezing
Freezing isn’t recommended for Jalapeno Salt, since moisture can sneak in during thawing and cause clumping. Stick with a cool pantry or cupboard for optimal shelf life and to keep your blend vibrant and free-flowing.
Reheating
If your Jalapeno Salt ever picks up a bit of humidity and clumps, spread it on a baking tray and dry at your oven’s lowest setting for 10-15 minutes. Let it cool completely, then crush any lumps and re-store in a fresh airtight jar.
FAQs
How spicy is Jalapeno Salt?
It’s warm and zingy, but not overwhelmingly hot! Jalapenos bring a pleasant heat with plenty of fresh, green flavor. For extra spice, include some seeds during dehydration or use a hotter pepper.
Can I make Jalapeno Salt without a dehydrator?
Yes, you can dry jalapenos in a low oven (125°F or as low as your oven goes) with the door cracked open, though it may take longer and requires more monitoring to prevent burning or uneven drying.
What other salts can I use?
Coarse kosher salt is ideal for this recipe, but flaky sea salt works if you prefer a delicate crunch. Avoid table salt—it’s too fine and can overpower the jalapenos.
How can I customize my Jalapeno Salt?
Add dried herbs (like thyme or oregano), a sprinkle of garlic powder, or even lime zest to create your own signature seasoning blend!
Is Jalapeno Salt safe for people sensitive to heat?
If you’re cautious with spice, start with a small sprinkle at a time. Most find Jalapeno Salt to be bright and lively rather than fiery, but it’s always best to taste and adjust to your comfort level.
Final Thoughts
Once you try Jalapeno Salt, you’ll discover countless ways to sprinkle a little excitement into everyday dishes. It’s easy, homemade, and guaranteed to impress, so don’t be surprised when friends ask for your secret recipe—share the love and keep the spice alive!
Print
Jalapeno Salt Recipe
- Prep Time: 20 minutes
- Cook Time: 6-10 hours
- Total Time: 6 hours 20 minutes – 10 hours 20 minutes
- Yield: Approximately 1.5 cups
- Category: Seasoning
- Method: Blending, Dehydrating
- Cuisine: Mexican
- Diet: Vegetarian
Description
Create a spicy seasoning by dehydrating diced jalapenos, blending them with coarse kosher salt, and storing the mixture in an airtight container. Perfect for adding a kick to your dishes!
Ingredients
Dehydrated Jalapenos
- ½ cup dehydrated jalapenos (about 10)
Coarse Kosher Salt
- 1 cup coarse kosher salt
Instructions
- Prepare Jalapenos: Wash and dice fresh jalapenos, then spread them on a dehydrator tray. Dehydrate at 125°F for 6-10 hours or until completely brittle.
- Blend Ingredients: Place dehydrated jalapenos in a food processor and pulse 2-3 times. Add coarse kosher salt to the processor. Pulse until fully combined to preferred texture.
- Store: Transfer jalapeno salt to an airtight container for storage. Use as needed in dishes.
Notes
- Dehydrator Tips: Ensure jalapenos are completely brittle post-dehydration to maintain salt quality.
- Texture Preference: Adjust blending time for desired salt texture—chunky or fine.
- Storage: Store in airtight container to prevent clumping.
- Variations: Customize blend by adding other dried spices like garlic powder.
- Handling Jalapenos: Use gloves when handling fresh jalapenos to avoid skin irritation.
Nutrition
- Serving Size: 1 teaspoon
- Calories: 5
- Sugar: 0g
- Sodium: 580mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
