How to Make Your Own Jalapeno Pepper Salt

Jalapeno salt is quite expensive, so I make my own. The following recipe yields approximately 6 shaker jars full of this wonder spice that I use it on everything from meats and eggs to vegetables; even popcorn

Step 1: Supplies

3 pounds of Hot Jalapeno Peppers (yields approximately 3/4 cup of pepper powder)

3/4 cup Salt

Food Dehydrator

Food Chopper (processor)

Gloves and Mask

Storage Vessels (i.e. shaker jars)

Step 2: WARNING and PRECAUTIONS

Hot peppers contain a chemical called capsicum. Capsicum is what creates the burning sensation in your mouth when you eat them. When preparing peppers with your bare hands, the capsicum can get on your skin and burn. You can also transfer it to your eyes or inhale it, which is extremely uncomfortable.

The best thing to do is to wear the appropriate gear (gloves and a mask). Even with gloves, be careful of touching your eyes.

I used a medical mask to protect my mouth and nose during the pepper processing, but this proved ineffective for the fumes penetrated the mask and got into my nasal passages and lungs and I started coughing uncontrollably. It even burned my face a bit. EXTREMELY UNCOMFORTABLE TO SAY THE LEAST. Next time I think I'll use a ventilator mask.

I chose to dehydrate my peppers outdoors (which I suggest), but if you dehydrate your peppers indoors, keep area well-ventilated. Open your windows and bring in a portable fan or two to keep the air circulating to minimize the watery eyes and burned nasal passages.

Be sure to wash your hands thoroughly after touching hot peppers.

Step 3: Preparing and Dehydrating Peppers

Wash the peppers with warm water and dry thoroughly with a cloth towel.

The peppers I used were very large so I cut them length-wise (in quarters) and placed them on the dehydrator trays with some space around each piece for good airflow.

According to the manufactures instructions, set temperature between 125 and 145 degrees (135 degrees worked great for me). Let the peppers lay in the dehydrator for 10 to 12 hours (mine took 15 hours), checking every so often to see if the smaller or thinner pieces have dried out. Larger pepper pieces may take a few additional hours to dehydrate.

As you can see, I dehydrated my peppers outside due to the extreme fumes.

Step 4: Grinding Dried Peppers

Properly dried peppers should be devoid of any signs of moisture or soft fleshiness. Fully dried peppers should be uniformly dry, slightly brittle, and have a tough skin.

Grind the dried peppers in a food processor or spice mill to create a pepper powder.

BE SURE TO USE A VENTILATOR MASK FOR THIS STEP. POWDER CAN BE EXTREMELY AIRBORNE

Mix or grind in salt and store your seasoning in shaker jars.