Jalapeño Salt
Ingredients
1/2 cup dehydrated jalapeños (about 10)
1 cup coarse kosher salt
Directions
Dice jalapeños and dehydrate at 125°F for 6–10 hours until fully brittle
Pulse dried jalapeños in a food processor 2–3 times
Add salt and pulse again to your preferred texture
Transfer to an airtight container for storage
