Cooking Instructions
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Step 1
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.
Step 2
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.
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
Salt (1 cup)
until the peppers are broken down.
Step 5
Store in an air tight container.
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