Dehydrated Pickled Jalapeno Salt

Pickled jalapeno salt is the perfect seasoning for everything - including chicken wings, popcorn, and even a spicy margarita.

Done in 30 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

You'll need:

250gpickled jalapeños, drained

Salt, to taste

If you've got a dehydrator and you've got 2 days to kill, then this is the recipe for you.

Method

Drain and pat dry your jalapeños. Place into the dehydrator at 50 C for 24-48 hours, depending on the size of your jalapeno slices.

Once they're fully dried out and shrivelled, transfer to a spice grinder, blender, or pestle and mortar.

Once it's a fine powder, combine with salt to taste, and use it however you like!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.