Following Gary's (Pandemonium) lead, I got some jalapenos & dehydrated them, seeds and all.... Let them air dry for a couple of days & put them in the spice mill & pulsed to a little larger than I wanted, then added some kosher salt, garlic granules, fresh finely cracked black pepper & ran it through the spice mill to desired size.... POW!..... Whoa!!.... Good stuff... I already was sneezing but the flavor was great & could be left as-is... But I like the heat & sweet, so I added a little Splenda & it balanced out for me just perfect.... It is hard to stop sampling it ...... Nice low & long burn....
This stuff is so good & so easy, I would recommend giving it a try.... I also dehydrated some Habeneros..... Not sure if I am up to that at the moment, but I'm thinking in the near future
Nice looking blend you did, I have to try the pepper next time. I told you its good stuff. I just ordered some from that spice place someone posted with the free shipping and their jap salt sucks compared to mine. Hell all the seasonings I got from them were mostly just salty as hell.
I do have a bottle/shaker of the smoked jalapeno salt commercially sold & must say, the stuff I mixed up, IMO is right with it & I'm sure you feel the same way.... I did add a touch of fresh cracked black pepper for a different heat and a bit of splenda for some balance, but bet Turbinado or cane or whatever sugar would work equally as well. Itz good stuff & easy
it is so incredibly satisfying to be able to make something that surpasses commercially available products, particularly when the commercial product is something you use regularly, or would use regularly, if it wasn't too salty, etc.
Sounds nice and tasty.
Got a recipe to go by? Picked off a bunch of japs and no heat japs today and tired of making batches of pickled peppers so salt sounds like a good idea.
Sounds nice and tasty.
Got a recipe to go by? Picked off a bunch of japs and no heat japs today and tired of making batches of pickled peppers so salt sounds like a good idea.
No really dialed in recipe.... I can estimate.... 4 Medium dehydrated japs, split in 1/2, seeds and all.... prolly 1/2 to 1 teaspoon kosher salt-granulated garlic-fresh cracked black pepper & 1 packet Splenda... ..... The garlic seemed to add a "fullness" to it & the CBP a different type of heat and the Splenda added some "balance" I think... I don't use much regular sugar, but would guess they would all be fine, or prolly better
I roasted mine and I wonder if it really added any flavor?
The Jalapeno salt that I do have says that it is smoked & I can tell a bit of a difference between the 2, but mine was a tad hotter.
I mixed up some Habenero salt last night also using kosher salt, granulated garlic, cracked black pepper & splenda & it is really good also. I think it is not quite as "hot" as the jalapeno salt & has a little "fruitier" flavor
Care to share the proportions of your pepper salt blends? I have ever-growing baggies of smoked and dehydrated maps, jabs and cayannes that need something to do. I wuz thinkin about a three pepper blend?
And as a shoutout to rich, after receiving my first MH order and reading the ingredients, I have dehydrated 3 (not so crisp) whole celery bunches to see what I can do with that dust. That MH stuff ROCKS!
__________________
Lang 84 Deluxe
Weber Performer
Weber 22.5" One Touch Gold
Weber Q Tabletop Gasser
Bunch of Sausage Makin' Kit
Jalapeno Salt
...... Nice low & long burn.... 
flavor
Party for the taste buds 
Linear Mode
