Jalapeno Season Salt

Jalapeno Season Salt on Punk Domestics

A simple seasoning to spice up fries, soups, whatever you want to add a little kick to…

I had a few Jalapeno Peppers that needed to be used up but using jalapeno fresh isn’t always convenient.

So I cut them up in large chunks and put them on the dehydrator for a couple days until they were rock hard.

After the peppers were completely dried, I ground them fine in a coffee grinder.

I took the pepper dust and mixed it with about 1/2 cup of Sea Salt and 1 Tbs. of Garlic Powder.

Mixed it up well and voila:  Jalapeno Season Salt that will last for months and months.

Dust this spicy salt on your fries, on scrambled eggs, most anything that needs a spicy seasoning.

Store your salt in a sealed jar to prevent clumping.  Use flaked salt for an even fancier version.

Makes a great gift for those hard to buy for friends and is less than $1 a jar!

With the savings on the seasoning, you can find a special container to give your seasoning in.

Do you like spicy foods?  Have you tried to make any flavored salts before?

Here’s a link to a few other salts I’ve made up in the past as well.

Enjoy!

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15 thoughts on “Jalapeno Season Salt

    1. Canned Time Post author

      Thanks so much Judy. You’re always so kind and I hope you try this one. If you don’t do the dehydration thing, just leave the peppers on a cookie sheet in the oven at the lowest temp. until the peppers are crisp. At 200 degrees, I’d say it would take about 2-3 hours to dry them. I really like making my own versions of salts now and it’s so cheap, you can afford to create a monster once in a while and just throw it away :0 Take care!

    1. Canned Time Post author

      The Jalapenos I had were about 3 inches long, I used 2 of them with the seeds removed. All that depends on how hot you like food so in this batch, it’s about 1/8 of a cup of Jalapeno dust to the 1/2 cup of salt with 1 Tbs. of garlic powder. But it’s so subjective, just experiment to see what you would like. Plus it’s ‘salt’ so if it turns out that it’s too hot just add a little more salt to calm down the heat. Hope that answers you. Let me know how it turns out if you do try some . 🙂 Thanks Karen.

  1. Pingback: Jalapeno Season Salt « Canned Time

  2. Carla

    I can’t wait to try this out! I don’t a dehydrator so I’m going to have dry them in the oven like you suggested. Thanks for sharing this with me on facebook.

    1. Canned Time Post author

      Absolutely my pleasure. If you don’t do hot foods, you may want to increase the salt ratio, it’s pretty hot stuff! The jalapenos do need to be very dry to grind up so let them stay in the oven until they’re crisp. Don’t know how low your oven will set but if possible, leave them in there all day at 170 or so.
      The peppers I used were also quite large so pepper size will change the ratio as well. Please let me know how it works out for you 🙂

    2. Angela @ Canned Time Post author

      Hey! Just to give you a heads up, I’ve changed my domain to a self hosted site and although it’s still on WordPress, if you were following Canned-Time you’ll probably need to ‘re-follow’ Canned-Time.com to get the post updates. If you go to the site, I’ve added an easy click floating “follow” button that should show on the bottom right of the screen. Just click and follow to continue seeing my posts when published. Or you can manually enter the site address in your Blog follow options.
      Thanks so much for your comments and support. Hope to hear from you soon 🙂

      Angela

    1. Canned Time Post author

      Thanks John, funny you ask about the jars, they were $2 each at Home Good. They sell the same type merchandise at TJ Maxx, and Ross in their housewares section. Tons of different sealed containers like that for really low prices.

  3. Pingback: ‘Homemade with Love’ – 10 Healthy Fun Food Gifts « Canned Time

  4. narf77

    I am going to have to make some seasoned salt when our jalapeno chillies ripen. I am going to make some homemade chipotles as well…if you can’t buy it locally…MAKE IT 🙂 Cheers for giving me a great idea 🙂

    1. Canned Time Post author

      Home grown is always best, except squash which I’ve never succeeded at living in a townhouse. We did get a huge crop of jalapenos our first try with them and ran out of ways to use them up. This salt lasts forever which is also good cause it’s HOT!!! I know the home grown peppers we had were much hotter than store bought so you’ll need to adjust to your own tastes. Let me know how they turn out and good luck on all the growing 🙂

    2. Angela @ Canned Time Post author

      Hey! Just to give you a heads up, I’ve changed my domain to a self hosted site and although it’s still on WordPress, if you were following Canned-Time you’ll probably need to ‘re-follow’ Canned-Time.com to get the post updates. If you go to the site, I’ve added an easy click floating “follow” button that should show on the bottom right of the screen. Just click and follow to continue seeing my posts when published. Or you can manually enter the site address in your WordPress options.
      Thanks so much for your comments and support. Hope to hear from you soon 🙂

  5. Pingback: | Himalayan “Red Pepper” Salt

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