Begin by washing and dicing fresh jalapeños, ensuring to wear gloves to protect your hands. Spread the pieces evenly on a dehydrator tray, making sure they do not touch. Set your dehydrator to 125°F and let the jalapeños dehydrate for 6 to 10 hours, or until they become completely brittle.

Once your dehydrated jalapeños are crisp and cool, transfer them to a food processor. Pulse the dehydrated peppers 2-3 times to break them down into smaller pieces. Next, add the coarse kosher salt and blend the mixture until it reaches your desired texture.

Carefully transfer your jalapeño salt into an airtight container, ensuring it’s sealed tightly to lock in freshness. Store your homemade jalapeño salt in a cool, dark place, where it will maintain its flavor for up to a year.