Jalapeno Salt

Tacos, street corn, and a frosty margarita all want the same finishing touch: a savory green heat that wakes them up without a burn. Jalapeno, garlic, onion, and cracked Tellicherry black pepper in sea salt make an all-purpose seasoning for eggs, grilled chicken, roasted potatoes, and popcorn. Rim a glass with it, or shake it over avocado toast.

The heat is mild to medium, enough to notice and gentle enough for the whole table. Garlic and onion give it a savory backbone, and the black pepper adds a little bite. We blend it in small batches in Portland.

Ingredients: sea salt, garlic, onion, Tellicherry black peppercorn, jalapeno pepper. No preservatives, no anti-caking agents. Naturally gluten-free and vegan.

How hot is jalapeno salt?
Mild to medium. It brings a bright, grassy jalapeno warmth over a savory garlic-onion base, more flavorful than fiery. Most people find it comfortable for daily use.

How do I rim a glass with it?
Rub the rim with a lime wedge, then press it into a small plate of the salt. It works for margaritas and other citrusy cocktails. The garlic and pepper add a savory depth to the tang.

What do I put it on?
Tacos, scrambled eggs, grilled chicken and steak, roasted potatoes, corn, guacamole, and popcorn. It is an easy one-shake upgrade for almost anything savory.

Is it as hot as a fresh jalapeno?
Milder and steadier. Drying and blending mellows the raw bite into an even background warmth, so you get jalapeno flavor without the unpredictable heat of a fresh pepper.