Jalapeno Salt
Jalapeno salt is a delicious spicy seasoning that adds a flavorful kick to meat, veggies, and even fruits like watermelon and mango.
Servings: 144 servings
Calories: 0.4kcal
Equipment
Ingredients
- 10 fresh jalapeño peppers
- 1 cup coarse mineral salt (sea salt, Real Salt, or Celtic salt)
Instructions
- Wash and dice fresh jalapeños. Spread evenly on dehydrator trays and dehydrate at 125°F for 6–10 hours, until fully dry and brittle.
- Add dried jalapeños to a food processor and pulse 2–3 times to break them into smaller pieces. (Skip if you prefer a very fine salt.)
- Add mineral salt to the processor.
- Pulse until fully combined and the texture is to your liking. Less blending keeps it chunky; more blending creates a finer seasoning.
- Transfer to an airtight container and store in a cool, dark place.
Notes
- If you're starting with already dehydrated jalapenos, then use 1/2 cup.
- This recipe yields about 1 and 1/2 cups of jalapeno salt.
Nutrition
Serving: 0.5tsp | Calories: 0.4kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 0.004g | Polyunsaturated Fat: 0.002g | Sodium: 786mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.02mg