Description
A vibrant homemade seasoning that blends grassy jalapeño heat, bright lime zest, and aromatic garlic with mineral-rich sea salt for a zesty sprinkle that elevates everything from grilled veggies to popcorn.
Ingredients
- Fresh jalapeños, 4 medium (about 120 g), stemmed and seeded, finely chopped
- Sea salt, 1 cup (250 g), divided
- Garlic powder, 1 teaspoon (3 g)
- Lime zest, from 1 lime (about 1 teaspoon)
Instructions
- Preheat the oven to 200°F (95°C), or set a dehydrator to 135°F (57°C).
- Add jalapeños, lime zest, garlic powder, and 1/2 cup of the sea salt to a food processor. Pulse until the peppers are very finely minced and evenly combined with the salt.
- Line a rimmed baking sheet with parchment paper for easy release and cleanup.
- Spread the jalapeño mixture into a thin, even layer across the prepared sheet so it dries uniformly.
- Dry in the oven for 30 to 40 minutes, stirring once halfway through, until the mixture feels completely dry and no moisture pockets remain. If using a dehydrator, dry 2 to 3 hours, checking periodically.
- Cool the mixture fully, then return it to the food processor with the remaining 1/2 cup sea salt and pulse to your preferred texture, coarse or fine.
- Transfer to a clean, dry glass jar with a tight lid. Label, seal, and store in a cool, dark place. Use to finish dishes or rim glasses as desired.
Notes
- Note: Wear kitchen gloves when handling jalapeños to avoid skin irritation.
- For a smokier profile, roast or char the jalapeños before processing, then dry thoroughly.
- Flaky sea salt creates a gourmet crunch, while kosher salt yields a gentler bite.
- Ensure the mixture is fully dry before storing to prevent clumping.
- Try variations like adding dried cilantro or swapping in chipotle for deeper heat.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 2
- Sugar: 0 g
- Sodium: 2300 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg