It's fall time, and there are tons of fresh jalapeños ready for the picking. But, you may wonder, "How can I use so many?" If you love spicy food and have a fire-roasted taste for salt, why not make your own jalapeño salt? It's easy to make. So, follow these simple steps and have your own chunky jalapeño salt.
I know what you're thinking: "I don't like spicy stuff!" or "Omg...this food is going to burn the roof of my mouth! What have I done?!" Chill out; it'll be fine; unless you use more peppers than called for, we'd have to detox your mouth with room temperature water and a toothbrush.
Oh, how I love those jalapeños! When it comes to peppers and their heat levels, the jalapeño pepper takes the cake (I will refrain from referring to that immediately). I've roasted them, fermented them in honey, dried them, made a spicy simple syrup, pickled them and who knows what else I'll do!
Jalapeño salt adds just enough heat and a hint of spice to add excitement to bland dishes. This blend is excellent for finishing dishes and seasoning foods like eggs, pasta, popcorn, and more.
How to Make Jalapeño Salt
If you've never thought about making your seasoning salts and mixes before, this recipe has come in at the right time! From now on, instead of buying those expensive jars of season salts, you can make them at home. Easy, peasy, right?
To make this recipe, you'll need:
- Sea salt is an excellent choice for this recipe. It's got a better flavor than table salt and won't overpower the jalapeño flavor. I recommend using Maldon salt. Another coarse sea salt will do just fine if you don't have it.
- Jalapeño peppers: You can purchase fresh jalapeño in the produce section of your local grocery store. Hot peppers like the jalapeño bring heat to the flavor spectrum. Removing seeds and membranes inside the pepper can also bring down a few notches.
Make your dried peppers
Wash and dry fresh jalapeños. Remove stems and slice into ¼-inch slices or rings.
Place them on a dehydrator tray under a mesh sheet. Make sure they are not touching as they will shrink during drying.
Make your spicy seasoning salt
Add your dried peppers into a blender or food processor. Pulse 3-5 times or until they are as small as your salt.
Add your peppers and salt to a small bowl and mix to combine. I like to do this to make sure the two ingredients are mixed.
Add this mixture back to the food processor and pulse 1-3 times until salt and jalapeños are entirely mixed. Be careful not to overmix the pulse, or your salt blend will be fine!
Once the mix is at the ideal consistency, pour it into an airtight container.
I've got you covered if you're looking for a way to make your own jalapeño salt. But first, you'll need some tools.
Food processor: If you don't have a food processor, you can use a mortar and pestle. Set like this one here if you have one (it creates a finer texture that helps the jalapeño flavor blend perfectly with the salt in your mouth). Once you've made your jalapeño salt, store it in a mason jar like this: linker.
How much jalapeño salt should you use?
So it's a common question—what's the right amount of jalapeño salt to season food with?
And while there are no firm answers, it depends on what food you're working with.
If it's pasta, use about half a teaspoon. If it's meat or vegetables, it's best to go for about two teaspoons.
Some recipes claim it should be one teaspoon per pound of food, but that can be overpowering, depending on your use. So instead, I recommend going for around two teaspoons of jalapeño salt.
Salting is easy on most occasions—either added during cooking or later at the table. But some recipes require salt to be added extremely early in preparation before certain ingredients begin to break down.
How to use this spicy salt
If a recipe calls for jalapeño salt, you can usually add ¼ teaspoon per serving. However, if you will also serve the dish with other sauces or condiments, reduce the amount of jalapeño salt accordingly.
You can store jalapeño salt in a cool place for a long time. However, keeping it in a glass jar that seals airtight is best.
How to adapt this recipe
Mix some fresh herbs with your jalapeño salt blends, such as basil or oregano. Start with just a few leaves and add more if needed.
Zest lime, lemon, or orange rinds for added flavor. Experiment with other types of citrus to find the combination you like best.
More Easy Food Gifts
Make your own seasoning salt with leftover jalapeño and give it as a gift. Add other fall herbs or spices to make different flavored salts.
Seasoning salts are a great gift, whether you are looking for a hostess gift or a basket for a new neighbor. Other gifts such as fermented garlic honey or some honey-preserved lemons are other ideas for a foodie.
Do you want to add heat and flavor to your food? Then, try this Jalapeno Sea Salt Recipe. I'm excited to teach you how to make fresh jalapeño salt in less than 10 minutes.
- 1 cup of dehydrated jalapeño peppers
- 1 cup of coarse sea salt
Jalapeño salt is a classic addition to any dish that needs a kick. It's excellent on burgers, tacos, sandwiches, and more—but did you know you can make it home?
Make your dried peppers.
- Wash and dry fresh jalapeños.
- Remove the stems and slice the jalapeños into ¼-inch slices or rings, depending on how you want to use them later.
- Place them on a dehydrator tray under a mesh sheet. Make sure they are not touching as they will shrink during drying.
Check out the full Recipe for Dehydrated Jalapeño Peppers.
Make your spicy seasoning salt
- Add your dried peppers into a blender or food processor. Pulse 3-5 times or until they are as small as your salt.
- Add your cup of salt to the food processor.
- Pulse 1-3 times until salt and jalapeños are entirely mixed. Be careful not to overmix the pulse, or your salt blend will be fine!
- Once the mix is at the ideal consistency, pour it into an airtight container.
Note: Make sure you are in a well-ventilated space and/or wear a mask before breaking down and blending these peppers. They kick up dust that is not for the faint of heart.
Amount Per Serving: Calories: 2Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7074mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g