Jalapeño Salt is a versatile and spicy addition to your kitchen that elevates everything from grilled meats to popcorn. Made with just two ingredients, this homemade blend is simple to prepare and adds a fiery kick to your dishes.
Why Jalapeño Salt?
This unique seasoning blend combines the zesty heat of jalapeños with the savory bite of kosher salt. Perfect for those who love bold flavors, it’s a quick way to enhance recipes or add an exciting twist to your favorite snacks.
What You’ll Need
- Dehydrated Jalapeños: Fresh jalapeños are dehydrated to lock in their heat and flavor. You’ll need about 10 jalapeños to make ½ cup of dehydrated pieces.
- Coarse Kosher Salt: Its larger crystals blend well with the jalapeño pieces and provide a great texture.
Step-by-Step Instructions
1. Prep the Jalapeños
Wash the fresh jalapeños thoroughly and dice them into small pieces. Spread them evenly on a dehydrator tray.
2. Dehydrate the Jalapeños
Set the dehydrator to 125°F and allow the jalapeños to dry for 6-10 hours, or until they are completely brittle. This ensures they’re ready for grinding and won’t clump in the salt.
3. Process the Jalapeños
Transfer the dehydrated jalapeños to a food processor. Pulse 2-3 times to break them into smaller pieces. For a chunkier salt, you can skip this step.
4. Blend with Salt
Add 1 cup of coarse kosher salt to the food processor. Pulse the mixture until the jalapeños and salt are evenly combined. Adjust the texture based on your preference—less blending for chunkier salt, more blending for a fine grind.
5. Store and Use
Place the finished Jalapeño Salt in an airtight container to preserve its flavor. Use it in a shaker or a salt bowl, depending on your preference.
How to Use Jalapeño Salt
- On the Grill: Sprinkle it over meats, vegetables, or seafood for a spicy crust.
- Snacks: Add it to popcorn, fries, or roasted nuts for a zesty kick.
- Cocktails: Rim your margarita or Bloody Mary glass for a flavorful twist.
- Everyday Dishes: Use it to season eggs, avocado toast, or even pasta.
Pro Tips for Success
- Customize Your Heat: Choose jalapeños based on your heat tolerance—red jalapeños for extra spice or green for milder flavor.
- Storage: Keep the salt in a cool, dry place to maintain freshness and prevent clumping.
- Experiment: Try mixing the jalapeño salt with other spices, like garlic powder or smoked paprika, for a more complex blend.
FAQs About Jalapeño Salt
1. Can I use store-bought dehydrated jalapeños?
Yes, store-bought dehydrated jalapeños work well if you don’t have a dehydrator or fresh jalapeños available.
2. How do I store Jalapeño Salt?
Store it in an airtight container, such as a glass jar or plastic spice shaker, and keep it in a cool, dry place away from direct sunlight.
3. How long does Jalapeño Salt last?
When stored properly, it can last up to a year. However, for the best flavor, use it within 6 months.
4. Can I use table salt instead of kosher salt?
Yes, but the texture will be finer, and you may need to adjust the blending process to ensure even distribution of the jalapeños.
5. Is there a way to make Jalapeño Salt less spicy?
To reduce the heat, remove the seeds and membranes from the jalapeños before dehydrating them.
6. Can I make this without a dehydrator?
Yes! Use an oven set to its lowest temperature (around 150°F) and dehydrate the diced jalapeños for 6-10 hours, checking periodically.
7. Can I use other peppers instead of jalapeños?
Absolutely! You can substitute jalapeños with milder peppers like poblanos or spicier options like habaneros or ghost peppers.
8. How do I know when the jalapeños are fully dehydrated?
They should be completely brittle and snap easily when bent. Any residual moisture can lead to clumping or spoilage.
9. Can I add other spices to the blend?
Yes, you can mix in spices like garlic powder, onion powder, or smoked paprika to create a more complex seasoning blend.
10. What dishes pair best with Jalapeño Salt?
It’s versatile and pairs well with grilled meats, roasted vegetables, eggs, popcorn, margarita rims, and even baked potatoes! Experiment to find your favorite use!
With its bold flavor and versatility, Jalapeño Salt is an easy way to spice up your cooking and impress your taste buds!
Jalapeno Salt
Ingredients
- ½ cup dehydrated jalapenos about 10
- 1 cup coarse kosher salt
Instructions
- Wash and dice fresh jalapenos, then spread them on a dehydrator tray. Dehydrate at 125°F for 6-10 hours or until they become completely brittle.
- Place the dehydrated jalapenos in a food processor and pulse 2-3 times to break them into smaller pieces. This step is optional if you prefer a finer salt.
- Add 1 cup of coarse kosher salt to the processor.
- Pulse the mixture until the jalapenos and salt are fully combined and the texture matches your preference—less blending for chunkier salt, more blending for a finer grind.
- Store the jalapeno salt in an airtight container and use it in a shaker or salt bowl as needed.
Notes
- Dehydrator Tips: Ensure the jalapenos are completely brittle after dehydration to prevent moisture from affecting the salt’s shelf life.
- Texture Preference: Adjust the blending time to achieve your desired salt texture—chunky for garnishing or fine for seasoning.
- Storage: Use an airtight container to maintain freshness and prevent clumping.
- Variations: Experiment by mixing other dried spices, like garlic or onion powder, for a custom blend.
- Handling Jalapenos: Wear gloves when cutting and handling fresh jalapenos to avoid skin irritation.
