Spicy Dehydrated Jalapeno Salt Recipe
This homemade Jalapeno Salt recipe combines spicy dehydrated jalapenos with coarse kosher salt to create a flavorful seasoning perfect for adding a kick to any dish. Using dehydrated peppers ensures a concentrated heat and a long shelf life, making it an easy and versatile addition to your spice collection.
- Prep Time: 15 minutes (plus 6-10 hours dehydration)
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes to 10 hours 15 minutes
- Yield: About 1 ½ cups jalapeno salt
- Category: Seasoning/Condiment
- Method: Blending
- Cuisine: American
Ingredients
Ingredients
- ½ cup dehydrated jalapenos (approximately from 10 fresh jalapenos)
- 1 cup coarse kosher salt
Instructions
- Dehydrate Jalapenos: Wash and dice fresh jalapenos. Spread them evenly on a dehydrator tray and dehydrate at 125°F for 6-10 hours, or until the jalapenos become completely brittle and dry.
- Pulse Jalapenos: Place ½ cup of the dehydrated jalapenos into a food processor. Pulse 2-3 times to break them into smaller pieces. This step can be skipped if a finer texture is preferred.
- Add Salt: Add 1 cup of coarse kosher salt to the food processor with the partially chopped jalapenos.
- Combine and Blend: Pulse the mixture in the food processor until the salt and jalapenos are thoroughly combined. Adjust blending time for desired texture—less blending results in larger pieces, more blending yields a finer grind.
- Store: Transfer the finished jalapeno salt into an airtight container. Use a shaker or salt bowl for convenient seasoning whenever needed.
Notes
- Refer to the guide on how to dehydrate jalapeno peppers to ensure perfect texture and dryness.
- It is recommended to wear a mask while blending jalapeno salt as the fumes can be strong and irritating.
- This recipe makes about 1 ½ cups of jalapeno salt and can be scaled up or down based on usage.
- Storage: Keep the jalapeno salt in an airtight container in a cool, dark cupboard. The salt acts as a preservative, and the mixture can keep well for over a year.
- Scaling examples: 5 fresh jalapenos (¼ cup dried) to ½ cup coarse salt; 10 fresh jalapenos (½ cup dried) to 1 cup salt; 30 fresh jalapenos (1 ½ cups dried) to 3 cups salt.
Find it online: https://flavorspath.com/spicy-dehydrated-jalapeno-salt-recipe/
