This seasoned salt recipe instantly transforms dried jalapenos into a spicy, addictive jalapeno salt. Great to season pretty much anything including french fries, vegetables, meats and snacks.
How to Make Jalapeno Seasoned Salt
It’s so easy to make your own batch of jalapeno salt at home. Here’s the recipe:
- Prepare the jalapenos. Arrange them in a single layer on the dehydrator tray.
- Dehydrate. Leave it for around 6 to 10 hours.
- Add the salt and jalapenos. Process to a fine grind.
- Transfer. Store until ready to use.
Can I Use Fresh Jalapenos for This Recipe?
This seasoned salt recipe calls for dried jalapenos since it will be preserved and added dry. Using fresh jalapenos would result in a paste, which is also quite tasty on its own, but would not suit the same purposes. If you would like to use fresh jalapenos, we recommend making a jalapeno paste instead.
How Long Does Jalapeno Seasoned Salt Last?
When stored in a cool, dry place, jalapeno salt can last anywhere between 2 to 6 months. Make sure to keep it away from moisture and heat to preserve as much flavor as possible.
How to Use Jalapeno Salt
Jalapeno salt can be used in a variety of recipes. It works well as a rub for meats, in marinades, or sprinkled over vegetables and popcorn for added spice and flavor.
Can I Add More Jalapeno?
Absolutely. You can adjust the salt-to-jalapeno ratio based on your personal preferences. Increasing the salt will dilute the heat, while adding more jalapenos will intensify the spiciness. You can also increase the heat by keeping the seeds in before dehydrating the jalapenos.
Do I Need to Use a Dehydrator?
While a dehydrator is convenient to use for this recipe, you can also just use a regular oven. Set it to the lowest temperature setting and use the oven to slowly dry out the jalapenos. You’ll know it’s done when the jalapenos start to curl up from the lack of moisture.
Jalapeno Seasoned Salt
Ingredients
- 5 large jalapeno peppers, seeded and chopped
- ½ cup salt
Instructions
- Lay the jalapenos out in a single layer on the tray of your dehydrator.
- Dehydrate the jalapenos for 6-10 hours at 125ºF, or until completely dry.
- Add the salt and jalapenos to a food processor and process until the jalapeños are finely grind.
- Transfer the salt to a jar or airtight container and use as you wish.
