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