This recipe takes, oh, all of 15 minutes and the results are superb!
Ingredients
- 1-2 handfuls (ie "a bunch") of red chili peppers. I used a mix of Thai and Jalapeno
- 1 cup coarse salt
Instructions
1. Rinse chilis in water and remove the stems.
2. Slice in half length-wise and remove the membranes and seeds. Or leave them in if you want to "kick it up a notch". (Reminder to wash hands after handling chilis!)
3. Put salt and chilis in a food processor and whizz for a minute or so until chilis have disintegrated.
4. Remove salt and place on a clean baking tray.
5. Put salt in an oven (cold) and leave overnight to dry out. Or heat at 190F for an hour if you need to dry-out sooner. If the salt is too "clumpy", just put it back into the food processor and whizz a couple of times.
6. Remove salt from baking tray and place in a sterilized jar. It will keep for ages - I'm still using mine after 5 months without adverse effects!
7. Use in place of regular salt for seasoning - before cooking or for finishing and in salad dressings.
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