Step 1

Using gloves, quarter 3 lbs fresh jalapeños and remove stems.

Step 2

In a dehydrator, dehydrate the jalapeños according to your directions. I dehydrated the peppers at 145 for 15 hours. I recommend doing this outdoors because of the strong fumes.

Step 3

Check on jalapeños. They should be brittle and easy to break. Discard any fleshy soft peppers or dehydrate them until fully brittle.

Step 4

In a blender, grind peppers and 1 cup of coarse salt until the peppers are broken down.

Step 5

Store in an air tight container.