Sometimes you need to spice things up a bit. This Jalapeno Salt recipe will do just that. With simple ingredients, it is full of healthy minerals and tastes perfect for meat, vegetables and even fruits.
You can easily control the spice level here and use a little or a lot in your dishes. Even my older kids like a little sprinkle on their food.
How to make Jalapeno Salt
This homemade jalapeño salt is exactly what it sounds like: a mineral-rich salt mixed with dried jalapeños for a simple yet delicious taste. It’s one of those little kitchen updates that makes everyday meals feel special without adding extra work.
The process is surprisingly easy. Cut the peppers, dry them completely until they crumble and then mix them with salt until they are crushed. That’s it. The salt draws out the flavor from the jalapenos and also helps keep the peppers dry.
Salt material for homemade Jalapeno
Jalapeno stuff is like all-purpose salt with a kick. I love it sprinkled over grilled chicken, roasted vegetables, scrambled eggs, or sliced avocado. It’s also delicious on fresh fruit, like mango or watermelon, if you like that sweet and spicy combination.
You can also try it for a margarita. If you type who loves margaritait makes a great salt before serving. You can also mix a small amount into soups or taco meat to lighten the flavor without the need for multiple spices.
The good thing about homemade jalapeño salt is that it’s easy to control. For a smoother blend, remove the seeds and membranes before drying the peppers. If you prefer more heat, keep them inside.
And if you’re sensitive, wear a mask when blending, as a fine jalapeño powder can be surprisingly strong. I also recommend wearing gloves when cutting peppers! Hot pepper oils can quickly burn your hands. Also, do not touch your eyes while cutting. It’s never a fun thing to experience!
If you use Celtic sea salt, remember that it is naturally wetter than other mineral salts. If it feels moist, spread it out on a baking sheet to air dry for a few hours or heat it in the oven on the lowest setting for 10-15 minutes before mixing. Excessive moisture can cause clumping and shorten shelf life.
Jalapeno Salt is an easy and delicious way to heat up your favorite foods!
Jalapeno salt
Jalapeno salt is a deliciously spicy flavor that adds flavor to meats, vegetables, and even fruits like watermelon and mango.
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Wash and chop the fresh jalapeños. Spread evenly on drying trays and dry at 125°F for 6-10 hours until completely dry and brittle.
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Add the dried jalapeños to a food processor and pulse 2-3 times to break them into smaller pieces. (Skip if you prefer salt.)
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Add mineral salt to the processor.
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Stir until completely combined and the texture is to your liking. Stirring less will keep it thick; more mixing creates a better season.
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Transfer to an airtight container and store in a cool, dark place.
Food facts
Jalapeno salt
Amount per serving (0.5 tsp)
Calories 0.4
% Daily Value*
fat 0.004 g0%
Saturated fats 0.002 g
sodium 786 mg34%
Potassium 3 mg0%
Carbohydrates 0.1 g0%
fiber 0.01 g0%
Sugar 0.1 g0%
Protein 0.02 g0%
Vitamin A 9 IU0%
Vitamin C 1 mg1%
calcium 1 mg0%
Iron 0.02 mg0%
* Percent Daily Values are based on a 2000 calorie diet.
- If you are starting with already dried jalapenos, use 1/2 cup.
- This recipe yields about 1 and 1/2 cups of jalapeño sauce.
Flavor Twist Variations
Once you know how to make jalapeno sauce, it’s easy to adjust. Here are some flavor options to try.
- Smoked jalapeno salt – To make smoked jalapeño salt, lightly roast the jalapeños at 250°F for 20–30 minutes before drying for a deeper flavor.
- Garlic jalapeno salt – After mixing, add 1-2 spoons of garlic powder.
- Citrus Jalapeno Salt – For lightness, mix in 1 teaspoon of whole dried lemon or lime juice.
- Herbal jalapeno salt – Mix in ½–1 teaspoon of dried oregano or cilantro
Storage and shelf life
Store the prepared salt in an airtight container in a cool, dark cupboard. Thanks to the natural preservative properties of salt, it will keep well for more than a year when stored properly.
What are your favorite spices to use in food? Leave a comment and let us know!
