Wash about 10 fresh jalapenos thoroughly, cut off the stems, and dice them into small pieces. Spread on a dehydrator tray or lined baking sheet. Dehydrate at 125°F for 6-10 hours.

Once jalapenos are dehydrated and brittle, allow them to cool. Transfer to a food processor and pulse 2-3 times for a small, uniform texture.

Measure out 1 cup of coarse kosher salt and add to the food processor with the jalapenos. Pulse until fully combined, about 10-15 seconds.

Check the texture; pulse more if chunkier salt is desired, but avoid over-processing.

Transfer the finished Jalapeno Salt into an airtight container and store it in a cool, dark place.