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Wash and dice fresh jalapenos. Spread them on a dehydrator tray and dehydrate for 6-10 hours at 125f, or until completely brittle.
Add the ½ cup dehydrated jalapenos to the bowl of your food processor and pulse 2-3 times. The goal here is to break up the jalapenos into smaller pieces before we add the salt. lt. If you don't mind a finer salt, skip this step.
Once the jalapenos are chopped down a bit, add 1 cup coarse kosher salt.
Pulse the food processor until the salt and jalapenos are completely combined and the texture is as desired, less blending will equal larger pieces while more blending will result in a finer grind.
Transfer the salt to an airtight container for storage and add to a shaker or salt bowl when required.