In this post, I am going to teach you how to make Homemade Jalapeño Salt!
Jalapeño Salt is incredible on everything from salads, vegetables, baked potatoes, meat, pasta, and popcorn!! This Homemade Jalapeño Salt Recipe is easy to make. If you love jalapeño, you will LOVE this jalapeño salt!
I made this batch for the blog…. and then made 4 additional batches over the next few days. I have been eating it on everything and giving it away as gifts. I can’t seem to keep this stuff in my house long enough to go through an entire batch. 
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For this recipe, you will need a dehydrator. I use the: Nesco FD-75A Snackmaster Pro Food Dehydrator, White
I even recommend dehydrating the jalapeños outside. I dehydrate mine on my back porch. The fumes are very strong and could possibly burn your eyes if you get too close when they are dehydrating. The smell is overpowering. For your safety and to prevent your house from smelling like a jalapeño, dehydrating outdoors is a really smart idea. But you can risk it indoors if you are brave.
USE GLOVES WHEN CUTTING THE PEPPERS!!!!! You can buy them at the store or order them on Amazon here:
You are cutting 2lbs of peppers. Your skin will absorb the hot pepper juice if you don’t wear gloves. BELIEVE ME! I know from experience. It will burn your hands for days. Be careful not to rub your eye in the process…. another mistake I have made in the past.
As seen in the picture, I remove the seeds for a mild jalapeño salt. There is little to no heat when you do that. You can use the salt on everyone’s food, even a child. It would have the wonderful jalapeño taste, but no bite.
HOWEVER, I have also made 2 batches with the seeds…. If you like heat, you will love it this way. This is not for the weak hearted. You would only make it this way for those who love hot foods. I have friends that go crazy over hot stuff, so I made the 2 batches for them and myself. The rest of my family can’t handle this version.
I dehydrated my jalapeños at 145 degrees for about 15 hours. You can dehydrate yours according to your dehydrator’s directions.
You will want to dehydrate the peppers until they are perfectly brittle. Throw away any soft, fleshy pieces to prevent spoilage.
You will then grind the jalapeños with salt in a blender. Then, BAMB, magic in your kitchen! You will be making 4 batches like me in no time.
Here is a video tutorial:
Hot Fresh Jalapeño and Garlic Relish
If you like this recipe, check out: Jalapeño Chimichurri Sauce, Fresh Jalapeño and Garlic Relish, and Fire and Ice Pickles.
I hope you enjoy this recipe. It makes a great gift! xoxo!
- 3 lbs fresh jalapeños
- 1 cup salt
- Using gloves, quarter jalapeños and remove stems. If you want a mild salt, remove the seeds. If you want a very hot salt, keep the seeds.
- In a dehydrator, dehydrate the jalapeños according to your directions. I dehydrated the peppers at 145 for 15 hours. I recommend doing this outdoors because of the strong fumes.
- Check on jalapeños. They should be brittle and easy to break. Discard any fleshy soft peppers or dehydrate them until fully brittle.
- In a blender, grind peppers and salt until the peppers are broken down.
- Store in an air tight container.
I love flavored salts and need to make this one. We’ve been using a ghost chile salt my husband was given as a sample and it is waaaaay to hot, lol. I’d totally remove the seeds like you do so I can enjoy a lower key heat factor and more flavor. This salt would be a wonderful touch to salted caramel dips, yum!
Oh my goodness! What an amazing idea! This would be delicious on so many different dishes!
I love this idea! I can’t wait to try it. 🙂