Gourmet and artisan salts can be quite pricey compared to table or kosher salt, but now, you can make a batch of homemade jalapeño salt for yourself or your friends for just a fraction of what you’d spend at a specialty store. This spicy finishing salt is perfect for sprinkling over eggs, stirring into savory oatmeal, and mixing into hollandaise sauce. As in most jalapeño recipes, we suggest removing the heat-packing seeds so your blend isn’t too overpowering. With a two-step process and just three ingredients, jalapeño salt is pretty simple to make at home. First, roast the jalapeños in the oven, so all the water evaporates. This will ensure that the salt doesn’t clump when it’s processed with the dehydrated peppers. Then, store your spicy salt in an airtight container or a shaker for three to four weeks and add zing to every dish.
2 jalapeño peppers
½ cup fine sea salt
½ cup coarse sea salt
How to Make It
Preheat oven to 200°F.
Halve, seed, and thinly slice the jalapeños. Place the peppers on a baking sheet and bake for 1 hour, or until dried out.
Place the jalapeño peppers and salt together in a food processor, and process until finely chopped and well combined.