Homemade Jalapeno Salt
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
- Fresh Jalapenos: 5-7 medium-sized
- Coarse Salt: 1 cup (sea salt or kosher salt)
- Instructions:
Instructions
- Wash and dry jalapenos, then remove stems and seeds. Dice finely.
- Spread diced jalapenos on a dehydrator tray and dehydrate at 125°F (52°C) for 6-10 hours until brittle.
- Transfer dried jalapenos to a food processor; pulse 2-3 times until they resemble grains of salt.
- Mix processed jalapeno flakes with coarse salt in a bowl, adjusting the ratio to taste.
- Store in an airtight container in a cool, dark place.
- Helpful Notes:
Nutrition
- Serving Size: 1 teaspoon (5g)
- Calories: 0
- Sugar: 0g
- Sodium: 1
- 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/