Rinse the fresh jalapenos under cool water and pat very dry. Remove the stems from the peppers.

For a milder powder, cut the jalapenos in half lengthwise and scrape out the seeds and membranes. For spicier powder, leave some or all seeds in.

Slice the jalapeno halves into thin strips, about 1/8-inch thick.

Arrange the slices in a single layer on dehydrator trays. Dehydrate at 115°F - 125°F for 10-15 hours until completely dried and brittle.

Allow the dehydrated jalapenos to cool fully. Transfer to a spice grinder and pulse into a fine powder. If desired, add salt to taste while pulsing.

Store the finished jalapeno powder in an airtight container in a cool, dry place away from light. Use within 6 months for best flavor.