Homemade Jalapeno Salt
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
- Fresh Jalapenos: 5-7 medium-sized
- Coarse Salt: 1 cup (such as sea salt or kosher salt)
- Instructions for Preparation:
Instructions
- Wash and dry the jalapenos thoroughly. Wearing gloves, remove stems and seeds if desired, then finely dice the peppers.
- Spread the diced jalapenos on a dehydrator tray. Dehydrate at 125°F (52°C) for 6-10 hours until brittle.
- Pulse the dried jalapenos in a food processor until they resemble small flakes.
- In a bowl, mix the dried flakes with coarse salt, adjusting to taste.
- Store in an airtight container in a cool, dark place for several months.
- Helpful Notes:
Nutrition
- Serving Size: 1 teaspoon (5g)
- Calories: 0
- Sugar: 0g
- Sodium: 2320mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://simplefoodplan.com/homemade-jalapeno-salt-2/