Jalapeno Seasoning Salt

Store-bought seasoned salts cost a small fortune for what amounts to a few cents of pantry spices. This homemade jalapeno blend takes about three minutes to mix and gives you a custom shaker that works equally well on a grilled steak, roasted potatoes, buttered popcorn, or the rim of a margarita glass.

Jalapeno powder is the quiet star here. Made from dried, ground jalapeños, it carries the pepper’s bright, grassy heat without the wet-pepper bite. Combined with the smoky depth of chili powder, it gives the blend a Tex-Mex backbone that goes well beyond what a generic seasoned salt can do.

Making your own also lets you dial the heat. Use mild jalapeno powder for everyday food, or step up to ghost or habanero powder for fire-eaters at the table.

Kitchen Tips

• Whisk the dry ingredients hard for a full minute to distribute the chili powder evenly. Lazy mixing leaves color streaks and uneven heat.
• Store in an airtight glass jar in a cool, dark spot. Exposure to light and air dulls spice flavors over time.
• Sift the blend through a fine-mesh strainer if it clumps, humid air will cake salt and chili powder together.
• Use within 6 months for peak punch. Older blends still work but lose some of their bright heat.

Variations

• Add a tablespoon of smoked paprika and a teaspoon of cumin for a smokier, deeper rub.
• Swap jalapeno powder for chipotle powder for a smoky, less green-tasting version.
• Mix with sugar in equal parts and rub on grilled pineapple or watermelon for a sweet-spicy fruit finish.