Name: Zesty Jalapeño Salt
Prep time: 10 min
Cook time: PT-484956H45M26S
Total time: PT-484956H45M26S
Cuisine: American
Ingredients: 3–4 fresh jalapeños; ½ cup coarse sea salt or kosher salt; Optional: 1 tsp lime zest or lemon zest; Optional: ½ tsp garlic powder or smoked paprika

Zesty jalapeño salt is a bold, spicy seasoning that adds a punch of flavor to just about anything. It’s a simple blend of dried jalapeños and sea salt, with an optional citrusy twist, that I love sprinkling over grilled meats, fresh fruit, cocktails, and even popcorn. It’s the perfect way to level up everyday meals with a little heat and a lot of flavor.

Zesty Jalapeño Salt

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and totally customizable. I can control the spice level and make a small batch or a big jar to keep on hand. The jalapeño gives it that perfect slow-burning heat, while the salt enhances everything it touches. It’s great for homemade gifting, too—I just jar it up with a cute label and it’s ready to go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh jalapeños
Coarse sea salt or kosher salt
Optional: lime zest or lemon zest
Optional: garlic powder or smoked paprika for extra flavor

Directions

I start by slicing fresh jalapeños thin and removing the seeds if I want to tone down the heat.
I dry the jalapeños completely—either in a food dehydrator, low oven (about 200°F), or air fryer—until crisp and brittle. This can take a few hours depending on the method.
Once dried, I pulse the jalapeños in a food processor or spice grinder until finely ground.
I mix the ground jalapeño with coarse sea salt and any optional add-ins like lime zest or garlic powder.
I store the finished jalapeño salt in an airtight container in a cool, dry place.

Servings and Timing

This recipe makes about ½ to 1 cup of seasoning, depending on how much salt and jalapeño I use. It takes about 10 minutes of prep and 2–4 hours for drying, depending on the drying method.

Variations

I add lime or lemon zest for a citrusy zing that pairs well with grilled meats and cocktails.
A bit of smoked paprika gives it a smoky edge—great for BBQ rubs.
For a milder version, I mix in some dried green bell pepper flakes.
I’ve even tried it with dried habaneros for an ultra-spicy version.

Storage/Reheating

I store jalapeño salt in a tightly sealed glass jar or spice shaker. It keeps well for up to 6 months in a cool, dry place. No reheating is needed—just shake and use.

FAQs

Can I use store-bought dried jalapeños?

Yes, I’ve used them before when I’m short on time. Just pulse them into powder and mix with salt.

How spicy is this?

It depends on the number of seeds and the size of the jalapeños. I remove some seeds to control the heat and do a taste test before storing.

What can I use jalapeño salt on?

I use it on eggs, avocado toast, grilled corn, margarita rims, roasted veggies, meats, and even pineapple slices.

Can I use other peppers?

Absolutely. Serranos, poblanos, or even chipotle peppers work well—just adjust the spice level to your taste.

Does the salt clump over time?

If stored properly, it stays dry. But if I notice clumping, I toss in a few grains of uncooked rice or a silica packet to keep moisture out.

Conclusion

Zesty jalapeño salt is one of those little extras that makes everything taste better. It’s simple to make, endlessly useful, and adds the perfect hit of spice and flavor to all kinds of dishes. Whether I’m seasoning dinner, rimming a cocktail, or spicing up snacks, this homemade blend is always in my pantry.