Wear protective kitchen gloves before handling the jalapenos.

Slice the jalapenos in thin rings (about ⅛ inch) and clean out the inside ribs and part (or all) of the seeds with a small spoon. Alternatively, use a jalapeno corer to remove the seeds and ribs and then slice in rings.

Set them aside in a bowl.

Bring cooking oil to 350°F. Use a deep pot or fryer.

Using a small strainer dust flour (pretend you are small scale sifting) over the jalapeno rings to coat them with flour. Alternatively, place the flour in a bowl and add a heaping handful of jalapeno rings at a time to coat well with flour. Work in batches either way.

Add each batch of flour coated jalapenos to the cooking oil and fry until they begin to turn golden. Remove immediately and drain onto a paper towel lined plate.

Allow to drain for half a minute before sprinkling with hops (or other flavored) salt.

Proceed with coating the next batch with flour and ensure that the cooking oil is at exactly 350°F before frying them.

Continue with the steps until you have worked through all the jalapenos.

Enjoy immediately. Pair with an IPA or pale ale.