I have been thinking about doing this for a while now and finally got some time to give it a try. I got some jalopenos and let them turn red and sat them in the window to dry out. We get a lot of sun in the kitchen window so in about a week they were completely dehydrated.
I was smoking some mozzarella for guests coming tomorrow and decided to throw in a pan of Diamond Crystal Kosher Salt. I have tried both the Morton's and the Diamond and I think the Diamond dissolves better. I also threw about 6 of the dried jalopenos on top of the salt to see if they might pick up any smoke- they did not. Next time I will smoke them first then dehydrate.
I left the salt and peppers in for about 3 hours. The salt took on a great smokey fragrance which is what I was hoping for. I cut the peppers into small pieces, removed the seeds and ground them in my spice grinder. A word of caution here. Wait for a minute or so before opening the grinder - if you open right away, you are going to be breathing jalopeno dust. I thankfully remembered reading this somewhere and avoided that mistake.
Once ground, I mixed the pepper with an equal amount of the salt. Test run on some tomato slices was mighty tasty. Not too much heat and the smokey salt is awesome.
Almost forgot to take a pic of he japs and salt after smoking
Here is the ground mixed smoked jalopeno salt in a ramekin ready for me to put into a shaker
Thanks for looking