Using gloves, quarter
Jalapeño Peppers (15 cups)
and remove stems. If you want a mild salt, remove the seeds. If you want a very hot salt, keep the seeds.
In a dehydrator, dehydrate the jalapeños according to your directions. I dehydrated the peppers at 145 degrees F (63 degrees C) for 15 hours. I recommend doing this outdoors because of the strong fumes.
Check on jalapeños. They should be brittle and easy to break. Discard any fleshy soft peppers or dehydrate them until fully brittle.
In a blender, grind peppers and
Salt (1 cup)
until the peppers are broken down.
Store in an airtight container.