Wash and thoroughly dry your jalapeños.

Slice them thinly into rounds, removing seeds if you want less heat.

Optionally, you can deseed and dice finely for a more uniform texture.

You have two options for drying: Oven Method or Air-Dry.

For Oven Method: Preheat your oven to 200°F (93°C). Lay jalapeño slices on a parchment-lined baking sheet and bake for 2-3 hours or until completely dry and brittle. Flip halfway for even drying.

For Air-Dry or Dehydrator: Use a food dehydrator set to 135°F for 4-6 hours, or let them air-dry in a warm, dry space for a day or two.

Once jalapeños are dried, crush them using a spice grinder, blender, or mortar and pestle.

Mix with your salt, lime zest, and garlic powder until fully combined.

Store your zesty jalapeño salt in an airtight container or spice jar.

Keep in a cool, dark place for up to 3 months for best flavor.