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Jalapeno Lime Salt

Jalapeno Lime Salt Recipe

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Prep Time 20 minutes
Dehydrating time 8 hours

Equipment

  • 1 dehydrator or toaster oven
  • 1 processor, coffee grinder, or blender
  • 1 airtight container or mason jar

Ingredients
  

  • 2 medium jalapeno peppers
  • 1-2 thinking sliced limes
  • 1/2 cup Himalayan pink salt

Instructions
 

  • Slice fresh jalapeños and a lime thinly. Remove jalapeño seeds for less heat if desired.
  • Arrange slices on dehydrator trays or a lined toaster oven tray, ensuring no overlap.
  • Set dehydrator or toaster oven to 135°F (57°C). Dehydrate for 4-8 hours or until jalapeños are brittle and lime slices are dry but aromatic. Check periodically.
  • Blend dehydrated jalapeños, lime, and Himalayan pink salt in a food processor, coffee grinder, or blender.
  • Pulse to preferred texture, aiming for a coarse sea salt consistency with a uniform color.
  • Store in an airtight container or mason jar.
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