Jalapeño Salt – A Bold, Spicy Kitchen MVP
Looking to add a fiery kick to your dishes? Say hello to your new secret weapon: Homemade Jalapeño Salt. It’s zesty, smoky, salty, and just the right kind of spicy—perfect for sprinkling over everything from tacos to roasted veggies to movie-night popcorn.
With just two ingredients and a dehydrator, this spicy salt blend is easy to make and stores beautifully. Once you try it, you’ll wonder how your kitchen ever functioned without it.
Why I Love This Recipe
This salt does double duty—it brings the spice of jalapeños and the crunch and minerality of kosher salt in every bite. It’s a quick way to turn something basic (like scrambled eggs or avocado toast) into something next level.
It’s also an ideal gift for your spice-loving friends, and lasts for months in your pantry. I love using it as a finishing touch on cheesy dishes, grilled meats, and yes—spicy margaritas too.
📝 Ingredients You’ll Need
- 1/2 cup dehydrated jalapeños (about 10 fresh peppers)
- 1 cup coarse kosher salt
Optional Add-Ins: lime zest, garlic powder, smoked paprika, or chili flakes for even more flavor layers.
🌶️ Ingredient Notes & Tips
- Jalapeños: Go for fresh, firm ones. You can use red or green—red will be slightly sweeter and smokier.
- Kosher Salt: Coarse salt gives the best texture and stands up to the pepper flakes. Avoid table salt, which is too fine.
- Spice Level: Removing seeds before dehydrating will tone down the heat if desired.
👩🍳 How to Make Homemade Jalapeño Salt
- Prep the peppers: Wash and dice your jalapeños into small, even pieces.
- Dehydrate: Spread evenly on a dehydrator tray. Dry at 125°F for 6–10 hours, or until completely brittle.
- Pulse in a food processor: Add the dried jalapeños and pulse a few times to break them up.
- Add salt: Pour in the kosher salt and pulse again until well combined and your desired texture is reached.
- Store: Transfer to an airtight container and keep in a cool, dry place. It’ll stay flavorful for up to 6 months.
🌟 Tips for Success
- Ventilate well: Dehydrating peppers can make the air spicy—consider using a dehydrator in a garage or open space.
- Use gloves: When handling jalapeños, protect your hands (and eyes later!) from the oils.
- Texture control: For finer salt, pulse longer; for a coarser blend, pulse briefly.
🍽️ Ways to Use Jalapeño Salt
This fiery finishing salt is wildly versatile. Try it:
- Sprinkled over Sheet Pan Quesadillas before slicing
- Topping Beer Cheese Dip with an extra kick
- Seasoning roasted veggies, fries, or grilled corn
- Rimming a spicy margarita glass
- Over eggs, guacamole, or avocado toast
- Amping up Dorito Casserole with added heat
- Finishing Cheesy Hot Dip for bold flavor
- Sprinkled on Easy Turkey Wings before baking
🧊 Storage & Shelf Life
- Container: Use a glass jar or spice shaker with a tight lid.
- Location: Keep it in a dry, cool pantry.
- Shelf Life: Stays fresh and spicy for up to 6 months—possibly longer if kept very dry.
🌶️ More Recipes That Love a Little Heat
💬 Final Thoughts
This Homemade Jalapeño Salt is your kitchen’s new flavor MVP. It’s bold, zesty, and easy to use on just about anything. With just two ingredients, you’ll create a gourmet seasoning blend that brings excitement to every bite.
Made it? Tag @chefmaniac to show us your spicy creations and how you’re using your jalapeño salt!
