Prepare the jalapeños by washing and dicing them into small pieces. Wear gloves to protect your skin from the pepper's heat.

Spread the jalapeño pieces on a dehydrator tray, ensuring they are not overlapping for proper drying.

Set the dehydrator to 125°F (52°C) and let the jalapeños dry for 6-10 hours until completely brittle and dark green.

Once fully dehydrated, place the jalapeños in a food processor and pulse for about 30 seconds until broken down into smaller bits.

Add the coarse kosher salt to the food processor and blend for another 30-60 seconds until well combined.

Transfer the jalapeño salt into an airtight container and store it in a cool, dark place for optimal flavor retention.