If I’m looking for a simple way to add a bold kick to just about any dish, this spicy jalapeno salt does the trick. With just a few ingredients and a bit of drying time, I can create a vibrant seasoning that blends the heat of jalapenos with the savory edge of sea salt. It’s perfect for sprinkling on grilled meats, roasted vegetables, popcorn, or even the rim of a cocktail glass.
Why You’ll Love This Recipe
I love this jalapeno salt because it’s not only easy to make but also incredibly versatile. The salt carries a punchy heat that livens up anything I add it to, while still letting the fresh flavor of the jalapenos shine through. I can adjust the heat level depending on how many seeds I leave in, and it keeps well for months, making it a handy pantry staple.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 large jalapeno peppers, sliced thinly
1 cup coarse sea salt
1 teaspoon garlic powder (optional, for added depth)
Directions
I start by preheating my oven to 200°F (93°C). If I prefer, I can use a dehydrator instead.
I wash the jalapenos, slice them thinly (seeds in for more heat, out for milder flavor), and spread them out evenly on a baking sheet lined with parchment paper.
I let the jalapeno slices dry in the oven for 2 to 3 hours, flipping halfway through, until they are completely dry and brittle.
Once cooled, I grind the dried jalapenos in a spice grinder or food processor until they reach my preferred texture—coarse or fine.
I mix the jalapeno powder with sea salt and garlic powder if using.
I transfer the finished jalapeno salt to an airtight container for storage.
Servings and timing
This recipe yields about 1 cup of jalapeno salt, which gives me around 48 servings (about 1 teaspoon per serving). Prep Time: 10 minutes Drying Time: 2 to 3 hours Total Time: Approximately 3 hours
Variations
Smoky Jalapeno Salt: I sometimes roast the jalapenos before drying to bring a smoky flavor.
Citrus Zing: A bit of dried lime or lemon zest adds a refreshing citrus note that I love on seafood.
Mixed Pepper Salt: I’ve blended jalapenos with other chili types like serranos or habaneros for a more complex heat.
Herbed Salt: Mixing in dried herbs like oregano or thyme gives it a Mediterranean twist.
Storage/Reheating
I store my jalapeno salt in an airtight glass jar in a cool, dry place. It keeps well for up to 6 months. There’s no need to reheat or refresh it, but if it clumps, I just shake the jar or break it up with a spoon.
FAQs
How spicy is jalapeno salt?
It depends on whether I keep the seeds in the jalapenos. With seeds, it’s got a good kick. Without them, it’s milder and more about flavor than heat.
Can I use other types of salt?
Yes, but I prefer coarse sea salt or kosher salt for better texture and flavor. Table salt tends to be too fine and can overpower the jalapeno.
Can I make this salt with fresh jalapenos?
No, I always dry the jalapenos first. Fresh ones will introduce moisture, which can spoil the salt quickly.
Is a dehydrator better than an oven?
I find a dehydrator gives a more even dry and preserves the color better, but the oven works just fine if I don’t have one.
What dishes go best with jalapeno salt?
I like to sprinkle it on eggs, grilled chicken, corn on the cob, popcorn, or even avocado toast. It’s also great on cocktail rims like for a Bloody Mary or margarita.
Conclusion
This spicy jalapeno salt is one of my go-to homemade seasonings because it’s bold, easy, and incredibly versatile. Whether I want to add a dash of heat to a meal or make a simple snack more exciting, this salt delivers. It’s a small batch recipe that packs a big flavor punch—and once I’ve made it, I always find new ways to use it.
This spicy jalapeno salt is a bold, flavorful seasoning made with dried jalapenos and coarse sea salt. It’s perfect for adding heat to meats, vegetables, snacks, and even cocktail rims.
Ingredients
3 large jalapeno peppers, sliced thinly
1 cup coarse sea salt
1 teaspoon garlic powder (optional)
Instructions
Preheat oven to 200°F (93°C) or prepare a dehydrator.
Wash and thinly slice jalapenos. Leave seeds in for more heat or remove for a milder flavor.
Spread jalapeno slices on a parchment-lined baking sheet.
Dry in the oven for 2 to 3 hours, flipping halfway through, until fully dry and brittle.
Let the jalapenos cool, then grind them into a coarse or fine powder using a spice grinder or food processor.
Mix the jalapeno powder with sea salt and garlic powder if using.
Transfer the jalapeno salt to an airtight container for storage.
Notes
Store in a cool, dry place for up to 6 months.
Shake or stir if the salt clumps.
Adjust spiciness by controlling the number of seeds used.
Try variations like smoky, citrus, or herb-infused versions for unique flavors.
