This homemade jalapeño salt recipe is easy to make.
It is incredible on everything from salads, vegetables, baked potatoes, meat, pasta, and popcorn!!
I am a HUGE jalapeño fan. I want them in everything, so much so, I have devoted an entire section of jalapeno recipes on my blog.
When jalapeños grow fresh in the warm months, I buy huge batches and make Jalapeno Relish and this jalapeno salt.
If you have a bunch of jalapeños growing in your garden, you will want to make both of these also. I promise!!
Watch how to make
I honestly can't keep this seasoning in stock very long in my home. It is so tasty on EVERYTHING.
It is even great as rim seasoning for margaritas and Bloody Marys!
*This post contains affiliate links.
For this recipe, you will need a dehydrator. I use the: Nesco Professional 600W 5-Tray Food Dehydrator,Recipe Book Included, 95 to 160 Degrees,(13.50 x 13.50 x 10.50 Inches)
Tips
Follow these tips for making fresh jalapeño salt.
- USE GLOVES WHEN CUTTING THE PEPPERS!!!!! You can buy them at the store or order them on Amazon here: Disposable PE Plastic Gloves / BPA - Rubber - Latex Free / Food Preparation - Cleaning Poly Gloves Size Large Box of 500
- You are cutting 3lbs 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 jalapeno salt recipe 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 jalapenos with salt in a blender. Then, BAMB, magic in your kitchen! You will be making 4 batches like me in no time.
Do Not Dehydrate your jalapenos in the oven!
I read that you can dehydrate the jalapeños in the oven, but I don't recommend it.
They release a powerful fume and I would imagine if you cooked them in the oven, there would be no escaping the smell....
I even recommend dehydrating the jalapenos 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.
How do you store it?
You will want to store your jalapeño salt in air tight container.
This will help maintain that vibrant flavor. I have little jars that I store mine in.
I also place the seasoning in little metal containers when I give it away.
Both of these help retain the jalapeno taste.
What if you want it spicier?
Jalapeno peppers have a reputation of being hot and add a nice heat in this seasoning recipe.
However, they are relatively mild when compared to other hot peppers.
I have some friends that want more heat intensity in their jalapeno seasoning.
If you want a hotter jalapeno salt, you can mix in red chili peppers or habanero peppers. Keep in mind that when you dehydrate the peppers, the heat does intensify.
If you add the hotter peppers, I don't suggest adding too many.
You don't want the salt so overbearingly hot that you can't eat it.
The jalapeno salt is meant to be a seasoning, not a hot sauce.
You want that true pepper flavor.
However, I personally make a few batches with the hotter peppers for my crazy friends that like their salt to burn their mouth and make them sweat.
I often label it "Hot as fire Jalapeno salt," to warn them before eating it.
For a milder salt
If you want a milder jalapeno salt, start with removing the seeds.
This will tame down the heat.
If you want an even milder salt with that same wonderful peppery flavor, substitute in a bell pepper or banana peppers for some of the jalapenos.
I would still keep the majority of it jalapeños , after all it is a " jalapeños salt;" but this will mild it down for your mouth sensitivity.
If you like this recipe, check out:
- Mushroom Salt,
- Celery Salt
- Pickled Hot Peppers
- Hawaiian Chili Pepper Water
- Pepper Jelly
- Fire and Ice Pickles
Please leave me a comment below if you make this jalapeno salt, and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your salt on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Recipe
Homemade Jalapeno Salt Recipe
Equipment
- dehydrator
Ingredients
- 3 lbs fresh jalapeños
- 1 cup coarse salt like Kosher Salt
Instructions
- Using gloves, quarter 3 lbs fresh jalapeños and remove stems.
- 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 1 cup of coarse salt until the peppers are broken down.
- Store in an air tight container.
Milena | Craft Beering
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!
Kathy @ Beyond the Chicken Coop
Oh my goodness! What an amazing idea! This would be delicious on so many different dishes!
Gala in the kitchen
Love idea to make flavorful salt with jalapeno. Definitely on my list to try now.
The AC guy that cooks.
It's really good on popcorn. That's the only thing I've tried it on so far.
Victoria
If I use already dehydrated jalapeños, how much in cups would I need to use?
Katie
I haven't measured the after dehydration, so this is a guess... but I am guessing 1 cup dehydrated.
Joe
I’m excited to make this you say corse salt. Like medium corse or like large pieces. I know we’re going to blend up but don’t want a fine salt or do I?
Katie
You can do medium or very coarse salt. Either will work.It will become fine salt once you process it. If you use fine salt from the beginning it is much more powdery and doesn't have the same consistency.
Alison
This looks wonderful! I know drying the peppers and mixing with salt should create a shelf stable product that doesn't have to be refrigerated, but how long will this keep? Until it's used up? For instance, if I wanted to make this for Christmas gifts but use seasonal peppers, could I make batches now and they'll be fine to give at Christmas and use afterward?
Katie
It lasts about as long as any other seasoning mix would as long as you put it in an air tight container... overtime it would loose it's flavor. I think it is optimal to use within one year for the most flavor.
Robin
Very good. Not blazing hot, but good flavor. Nice margarita rim seasoning. But, recommend wearing a mask to blend.
Sommer
The jalapeño salt is delicious! Not hot and very flavorful. I also made a small mixed batch of habanero, scorpion, with ghost pepper. It’s really really spicy but super good!
Jamie Stewart
Absolutely the best!
Donna
How many cups dehydrated Jalapenos = 3 lbs fresh???
I grew a major crop last summer and dehydrated several dozen peppers.
Katie Crenshaw
Hi Donna, I am so sorry, but i measured by weight for this recipe. Peppers come in all sizes, so there is no way to know exactly how much you need after they are dehydrated. It looks like about 2 cups dehydrated in the blender... this is a guess. You can try that. Start out adding 1/2 a cup of salt. Taste it, and see if you need to add the full cup. I would think 2 cups is about right with 1 cup of salt, but honestly, I don't know.
Levi
You think you could dehydrate some lime to zest in with the salt?
Katie Crenshaw
I haven't tried personally, but I bet it would be good.
Margaret Stewart
Is there anyway to dehydrate without a machine?
Karrie Holland
OMG, this salt is the BEST!! It's so good on everything...fries, popcorn, any kind of grilled meat/seafood/veggies. The flavor is fantastic and it's really nice to package up to give to family/friends who love spicy flavors too.
Julie A. Kaiser Van Dran
So there's no need for an anti-caking agent in this? I can't wait to try this out. I'll dehydrate peppers in a couple weeks when it cools off and I can plug dehydrator in the machine shed.
Jean
Can they be dehydrated in the oven? Don't own a dehydrator
Roxann
How long does this powder last
Katie Crenshaw
It will not go bad, but overtime it will loose the flavor. It is good for at least a year with the flavor.
Kelly Hoss
Can I dehydrate them in an air fryer? The Emeril lagasse kibd.
Katie Crenshaw
I don't know anything about dehydrating them in an Air Fryer, sorry. I would think it would work if it has the capability to dehydrate.
Heidi
I have a food dehydrator that has six shelves… Do you think it would be OK to dehydrate the peppers there or will the fumes be overwhelming?
Katie Crenshaw
I think it will be fine. If it becomes too harsh, you can always put it outside until it is done.
Susan D Turner
Will this affect the tray of the dehydrator? Leave a "hot" residue?
Katie Crenshaw
No. That has never been a problem for me and I make this all the time.
Carol Davis
Thinking using the freeze dryer would be great for this. Thanks for the idea.
Sue Brooks
First time I made this I followed your recipe but my friends thought it should be less salt. Now I pulse the peppers so that I have tiny chunks left, then add 1/4-1/2 c course salt and barely pulse it. It is a big hit!
I tried Carolina reaper salt and should have used a mask also. They are brutal and only the bravest soul will try it. Thanks for this great idea. Great Christmas present.