Garden season brings us fresh jalapenos, and we use them for so many recipes, canning recipes, salsas, etc. In anticipation for summer garden goodies. . . I had a few fresh jalapenos leftover from a recent meal. Store bought of course. I dehydrated those fresh jalapenos per the temperature guide that comes with my dehydrator. Many people today have dehydrator settings on their actual kitchen stove, or even their air fryer. I have an actual dehydrator. I do like my smaller one, now that we are cooking for two. I am able to dehydrate, using either 1 up to 5 trays at a time, so it's super adjustable. Once the jalapenos were dry, I ground them in a coffee grinder (specifically used only for such foods/herbs). I then mixed it equally with salt (and ran all of the mixture in the coffee mill/grinder), and I stored it in an airtight (or re-purposed spice jar) jar. I used fine pink Himalayan salt for ours. You can do your measurements however...
Inklings from the Farmhouse, embracing balance and new beginnings.