Jalapeno Salt
Ingredients
2 1/2 lbs fresh jalapenos
3/4 cup kosher salt
Directions
Wash and dry your jalapenos, cut off the stem, them quarter them lengthwise.
Remove the seeds if you don’t want them to be too spicy.
Line them up on your dehydrator racks and set the temperature to 145 degrees Fahrenheit.
Soft fleshy pieces will need more time in the dehydrator, but once they are dry enough to snap in half, they are ready.
Once the peppers are done, blend them into a coarse powder. Mix in your kosher salt by hand, or pulse for a finer salt.
You can blend as fine or as coarse and you like, it really depends on what you plan to use it for.
Store in a clean & dry container.
