Ingredients
1/2 cup fresh jalapenos, stems removed and roughly chopped
1 cup coarse sea salt or Kosher salt
Optional: Zest of 1 lime for extra brightness
Instructions
Step 1: Preheat your oven to its lowest setting, typically around 170°F (75°C). Line a large baking sheet with parchment paper.
Step 2: Place the chopped jalapenos in a food processor and pulse until they are finely minced but not quite a paste.
Step 3: Add the sea salt to the food processor and pulse 3-4 times to combine the salt with the pepper juices evenly.
Step 4: Spread the mixture in a thin, even layer across the prepared baking sheet. Bake for 2-3 hours, stirring every 30 minutes, until the mixture is completely dry and brittle.
Step 5: Remove from the oven and let cool completely. Once cool, pulse the mixture one last time in the food processor to reach your preferred grain size. Store in an airtight glass jar.
Notes
Always ensure the mixture is 100% dry before bottling to prevent mold. If it feels slightly damp, leave it in the oven for another 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: How To
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/4 teaspoon
- Calories: 2 kcal
- Sugar: 0.1g
- Sodium: 580mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0.4g
- Fiber: 0.1g
- Protein: 0.1g
- Cholesterol: 0mg
Keywords: jalapeno salt, spicy seasoning, homemade salt, DIY spice blend, preserving jalapenos
