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!
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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) It works wonderfully. I have been using it for years to make spices, snacks, dried fruits, dried soup mixes, etc. Keep it in mind if you are looking for a great dehydrator!
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 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.
Homemade Jalapeno Salt Recipe
- 3 lbs fresh jalapeños
- 1 cup coarse salt like Kosher Salt
- 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.