Wash the jalapenos thoroughly and dry them completely. Remove the stems and slice the peppers thinly. You can remove the seeds for less heat, but keeping them creates a stronger pepper flavor.

Place the sliced jalapenos into a food processor. Pulse several times until they become finely chopped. Avoid making a completely smooth paste because small pieces dry more evenly.

Add the coarse sea salt to the chopped jalapenos. Add garlic powder and dried lime zest if using. Pulse briefly until the mixture looks evenly combined and slightly damp.

Line a baking tray with parchment paper. Spread the jalapeno salt mixture across the tray in a thin, even layer. Break up any large clumps so moisture can escape easily.

Place the tray in an oven set to its lowest safe temperature. Dry the mixture slowly for about two hours. Stir it every thirty minutes to encourage even drying.

The mixture should feel dry and crumbly when finished. There should be no soft or wet pieces remaining. If needed, continue drying in short intervals until completely dry.

Remove the tray from the oven and let the jalapeno salt cool completely. Do not transfer warm seasoning into a sealed jar because trapped moisture can cause problems during storage.

Transfer the cooled mixture to a clean food processor. Pulse briefly until the salt reaches your preferred texture. Keep some small pepper pieces for a rustic homemade appearance.

Transfer the finished seasoning to a clean, completely dry glass jar. Close the lid tightly and store it in a cool, dry place. Use a dry spoon whenever seasoning your food.