Jalapeño Salt
Use Jalapeño Salt in sauces, dips, sauces, salsa’s, and chili’s. Jalapeño salt is great to add to white bean and turkey chili. It is also great to add to Mexican style slow cooked meats like beef butt, pork butt, and slow cooked chicken. You can also stir it into pork burritos, fajitas, charro beans, or roasted tomato salsa to give these dishes a bold, spicy flavor. While cooking with it is great, we’ve found that Jalapeño Seasoning Salt works beautifully as a finishing salt. This jalapeño salt produces mild to moderate heat. Also, as long as stored correctly, and contaminated utensils are not added to the jar, this salt can last up to 1 year.
Flavored salts make great gifts, wedding favors, and party favors. I made an assortment of salts for a wedding. These are great favors because they are affordable to make, can be made in a variety of flavors, and the guests will actually use them.
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Ingredients
Depending on the size container you use, this makes about 64 ounces of flavored salt. So there is enough for use at home and to share.
- 15-20 Medium-Large Jalapeños – makes about 1 1/2 cups of dehydrated jalapeños.
- 6 cups of Kosher salt or sea salt
**So this recipe will make 10-12 four ounce containers worth of Jalapeño salt. I had to make quite a few for the wedding favors, so I tripled the batch.
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Supplies
- Dehydrator with trays and liners
- Cutting board
- Sharp knife
- Disposable gloves
- Mask (optional)
- Food processor
- Bowls
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Directions For Jalapeño Salt
- Wash off jalapeño peppers and dry with a clean towel or paper towels.
- Then, put on disposable gloves and cut off the stem end and dispose. Then try to slice the jalapeños about the same size, so that they dry around the same time with the seeds. You also may want to wear a mask if the fumes are bothering you.
- Place the jalapeño slices on the dehydrator trays on a single layer. So about 20 jalapeños will fill up 3-4 dehydrator trays .
- Set your dehydrator to 125 degrees Fahrenheit for at least 12 hours. Then check to see if the slices are completely dried out. If not, set for another 2 hours or until dry. So the fumes from drying jalapeños is overwhelming, so I strongly recommend to set the dehydrator in the garage or outdoors. Don’t worry if you have to leave the dehydrator overnight outdoors because animals and bugs can’t take the fumes either and will not go near it.
NOTE: Do not dehydrate hot peppers inside your home. The fumes will burn your eyes and hot peppers have a hot pepper smell. If the weather is dry, set outside under a covered porch or patio. Another option is to dehydrate in the garage. Just stay out of the garage for the first 4 hours or crack the door or window.
- Then, wash out the container(s) and allow to fully dry. The airtight containers should be cleaned and sanitized for longer storage.
- So once your jalapeños are dehydrated, chop the jalapeños fine in a food processor.
- Next, in a large mixing bowl, add the salt and then the dehydrated jalapeños and mix well.
- Then, spoon the mixture into the airtight container(s) and seal. If you are giving as a gift, create labels and a note card for uses for the jalapeño salt. You are done! Enjoy!
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