Jalapeno Salt

A quick and easy recipe for homemade Jalapeno Salt, perfect for adding a spicy kick to any dish. This versatile seasoning is a pantry staple that elevates everything from grilled meats to avocado toast.

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

Scale

Main ingredients

0.5 cup dehydrated jalapenos (Ensure they are completely dry and brittle.)
1 cup coarse kosher salt

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Instructions

Gather your dehydrated jalapenos and kosher salt. Ensure your food processor is clean and dry.
Add the measured dehydrated jalapenos and kosher salt to the bowl of your food processor.
Secure the lid and pulse the mixture. Start with short pulses, checking the consistency. Aim for the jalapenos to be finely ground and evenly distributed throughout the salt, creating vibrant green flecks. About 10-15 short pulses should suffice, but adjust as needed.
Optional but recommended: Taste a tiny pinch to adjust the spice level. If desired, add more dehydrated jalapenos and pulse again.
Once satisfied with the consistency, carefully spoon the Jalapeno Salt into an airtight container.

Notes

Store in an airtight container in a cool, dark place. Properly stored, it should stay fresh and flavorful for at least 6 months. Ensure dehydrated jalapenos are completely dry to prevent clumping. Do not over-process; aim for flecks, not powder. Moisture is the enemy of good salt storage.

Find it online: https://speedydishes.com/easy-jalapeno-salt-recipe/