Think I'm going to do this.
3 lbs fresh jalapeños
1 cup coarse salt like Kosher Salt
​​​​
Using gloves, quarter 3 lbs fresh jalapeños and remove stems.
In a dehydrator, dehydrate the jalapeños according to your directions. I dehydrated the peppers at 145 for 15 hours. I recommend doing this outdoors because of the strong fumes.
Check on jalapeños. They should be brittle and easy to break. Discard any fleshy soft peppers or dehydrate them until fully brittle.
In a blender, grind peppers and 1 cup of coarse salt until the peppers are broken down.
Store in an air tight container.
For hotter salt keep seeds. Take out for milder.
3 lbs fresh jalapeños
1 cup coarse salt like Kosher Salt
​​​​
Using gloves, quarter 3 lbs fresh jalapeños and remove stems.
In a dehydrator, dehydrate the jalapeños according to your directions. I dehydrated the peppers at 145 for 15 hours. I recommend doing this outdoors because of the strong fumes.
Check on jalapeños. They should be brittle and easy to break. Discard any fleshy soft peppers or dehydrate them until fully brittle.
In a blender, grind peppers and 1 cup of coarse salt until the peppers are broken down.
Store in an air tight container.
For hotter salt keep seeds. Take out for milder.
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