Zesty Jalapeno Salt

How to Make It

1. DRY THE JALAPEÑOS
→ Oven method: 200°F (93°C), 2–3 hours on parchment-lined tray (flip once).
→ Dehydrator: 135°F (57°C), ~4 hours until crisp.
→ Lazy hack: Air fry at 200°F for 1.5 hours (check often).

2. BLITZ
Cool peppers, then pulse with salt and lime zest in a food processor until gritty-fine.

3. STORE
Keep in an airtight jar (away from sunlight) for up to 6 months.

How to Use It Like a Pro

▸ Margarita rims (salt + heat = next-level sips)
▸ Avocado toast (the upgrade it deserves)
▸ Grilled corn (butter + this salt = obsession)
▸ Popcorn/chips (warning: highly addictive)
▸ Roasted veggies (even haters will steal bites)

Next-Level Variations

🔥 Smoky: Swap in smoked salt or add ¼ tsp chipotle powder.
🧄 Savory: Mix in 1 tsp garlic powder or dried onion flakes.
🍯 Sweet Heat: Add 1 tsp sugar—perfect for mango slices or grilled pineapple.

The Verdict

This isn’t just salt—it’s a flavor revolution in a jar. Whip up a batch today and watch it disappear faster than you can say, “Why didn’t I make more?”

Want to gift it? I’ve got label designs ready—just ask!

This version amps up the energy, tightens the steps, and highlights the salt’s versatility. Let me know if you’d like any tweaks!