Ingredients
Scale
1 part jalapeños, deseeded (or sub any spicy pepper)
3 to 4 parts high-mineral salt
Instructions
- Slice jalapeños lengthwise and use a spoon to gently scrap out the seeds. Roughly chop the deseeded jalapeños, filling a measuring cup as you go so you have a (rough) idea of how much you have.
- In the bowl of a food processor, combine 1 part jalapeños with 3 parts salt. Process until jalapeños and salt are thoroughly blended and a mellow shade of green. If your jalapeños were extra juicy and you ended up with more of a paste, then add an additional 1 part salt to the food processor and pulse to combine.
- Transfer the jalapeño-salt mixture to a baking tray with a rim (such as a jelly roll pan) lined with parchment, wax paper or a silicone baking mat. Spread in a thin layer and loosely cover. Allow it to dry for 3 to 4 days until thoroughly dried and brittle. Jalapeños are pretty juicy, so this process may take a bit longer, depending on your home’s ambient temperature and humidity.
- Break off chunks of the dried jalapeño salt and return to the food processor. Process once more to powder the herbal salt.
- Transfer to a clean mason jar or glass shaker with an airtight lid. Label the container and store in a cool, dry place away from direct sunlight. Properly stored herbal salts should last a year or longer, depending on the herbs used and storage conditions.
- Use 1:1 for salt in recipes and on food.
Notes
Use high-quality, non-iodized mineral salt such as Real Salt or pink Himalayan. Iodized table salt may introduce unwanted flavors and additives.
