HOMEMADE JALAPENO SALT RECIPE – MAKE YOUR OWN JALAPEÑO SALT
- 3 lbs fresh jalapeños
- 1 cup coarse salt like Kosher Salt
- Using gloves, quarter jalapeños and remove stems. If you want a mild salt, remove the seeds. If you want a very hot salt, keep the seeds.
- In a dehydrator, dehydrate the jalapeños according to your directions. I dehydrated the peppers at 145 for 15 hours. I recommend doing this outdoors because of the strong fumes.
- Check on jalapeños. They should be brittle and easy to break. Discard any fleshy soft peppers or dehydrate them until fully brittle.
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