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Using gloves, quarter jalapeños and remove stems.
In a dehydrator, dehydrate the jalapeños according to your directions. I dehydrated the peppers at 145 for 15 hours. I recommend doing this outdoors because of the strong fumes.
Check on jalapeños. They should be brittle and easy to break. Discard any fleshy soft peppers or dehydrate them until fully brittle.
In a blender, grind peppers and coarse salt until the peppers are broken down into a fine powder. Store in an air tight container.