09/07/2026
Jalapeño Salt
Bold, zesty, and packed with fresh jalapeño flavor, this homemade seasoning combines coarse salt, lime, garlic, and green chile heat into an all-purpose finishing salt for fries, chicken, eggs, seafood, vegetables, popcorn, and more. 🌶️🧂🍋
🛒 Ingredients
• 1 cup coarse sea salt or kosher salt
• 3 fresh jalapeños, stems removed and sliced
• 1 teaspoon finely grated lime zest
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon food-grade citric acid
👩🍳 Directions
1️⃣ Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.
2️⃣ Wash and thoroughly dry the jalapeños. Remove the stems and roughly chop them. Remove some or all of the seeds for a milder salt, or leave them in for more heat.
3️⃣ Add the jalapeños to a food processor and pulse until very finely chopped.
4️⃣ Add the coarse salt, lime zest, garlic powder, onion powder, sugar, and citric acid.
5️⃣ Pulse several times until the jalapeño is evenly distributed through the salt. Keep the mixture coarse rather than turning it into a paste.
6️⃣ Spread the mixture in a thin, even layer over the prepared baking sheet.
7️⃣ Dry in the oven for 1–2 hours, stirring every 20–30 minutes, until the jalapeño pieces are completely dry and the salt no longer feels damp.
8️⃣ Remove from the oven and let cool completely.
9️⃣ If the mixture has formed clumps, pulse it briefly in the food processor until it returns to a coarse salt texture.
🔟 Transfer to a completely dry airtight jar.
⏰ Prep Time: 10 minutes
🔥 Drying Time: 1–2 hours
❄️ Cooling Time: 20 minutes
🍽️ Yield: About 1 cup
Serving Ideas: Sprinkle over fries, grilled chicken, steak, shrimp, roasted corn, avocado, eggs, tacos, popcorn, potato wedges, or fresh watermelon.
Storage: Store in a cool, dry place in an airtight container. Make sure the jalapeño is fully dehydrated before sealing. For the best flavor, use within about 2–3 months.
