Begin by washing and slicing fresh jalapenos into rings, ensuring uniform thickness for even drying. Spread them out in a single layer on your dehydrator tray, avoiding overlap. Set your dehydrator to 125°F and let the peppers dry for 6-10 hours, until they are completely brittle and break easily.

Once your jalapenos are fully dehydrated, place the brittle dehydrated jalapenos into a food processor. Pulse the blender 2-3 times, checking the texture after each pulse.

Now, add 1 cup of coarse kosher salt into the food processor with the pulsed jalapenos. Blend the mixture again until the jalapeno and salt are thoroughly combined.

After achieving the desired consistency, carefully transfer your jalapeno salt into an airtight container. Store it in a cool, dark place.