When summer rolls around, we normally have more hot peppers than we know what to do with! A great way to preserve thick walled peppers like jalapenos is to candy them. It's an excellent start to a fun margarita salt that can be used for cocktails or as a finishing salt.
Wash peppers and cut them into thick rounds, discarding pointy ends and tops.
Combine peppers, sugar and water in a medium sauce pan and bring to a gentle boil,
Cook peppers until semi-translucent, about 20-30 minutes.
Strain peppers, reserving syrup for another use.
Place peppers on a parchment lined cookie sheet and place in a warm oven to dry. Alternatively, the peppers can be dried in a dehydrator.
The peppers are done when they are dry and no longer sticky. (Stirring the peppers occasionally can help expose wet areas, speeding the drying process. Time to dry varies based on humidity levels and the temperature of the oven or dehydrator. It can take anywhere from 2 hours to overnight).
Candied jalapeno margarita salt
Place candied jalapenos in a food processor with half of the salt and pulse until the jalapenos are granulated.
Add the remaining salt and pulse to mix.
Place salt in an airtight container.
This recipe makes about 1.25-1.5 cups of salt, depending on how finely you grind it.
Make sure the candied jalapenos are not warm when you grind them!