1. Wash and dice fresh jalapenos, then spread them on a dehydrator tray. Dehydrate at 125°F for 6-10 hours or until they become completely brittle.

2. Place the dehydrated jalapenos in a food processor and pulse 2-3 times to break them into smaller pieces.

3. Add 1 cup of coarse kosher salt to the food processor.

4. Pulse the mixture until the jalapenos and salt are fully combined and the texture matches your preference.

5. Transfer the jalapeno salt to an airtight container and store in a cool dry place.