When we first wrote about chile salt, we had no idea how much we’d use it. We then experimented by making salt with pickled hot peppers and also went wild for it! The recipe was almost an after thought – a last resort plan to deal with some peppers that were crazy hot.
This recipe takes less than 5 minutes to make.
This has really become one of my most favorite preserves and rarely lasts more than a few months. The salt absorbs all of the heat from the peppers. This is especially fantastic because the salt will dissolve into whatever you cook and spread the heat through the dish without dramatically changing the flavor.
I’ve evolved my approach a little so thought it was time for some fresh notes.
CHILE SALT – INGREDIENTS
People were asking for measurements and we didn’t measure before. I maintain that measurement isn’t so important but this can be used as a guideline for you:
- Hot peppers. 1.5 cups of whole peppers or 0.5 cups hot pepper puree. We used ghost peppers.
- 1.5 cups of non-iodized salt (we used maldon salt for this which is exquisite but any sea salt will do).
CHILE SALT – INSTRUCTIONS
- Rinse peppers and remove stems (seeds are fine)
- Place peppers in blender and blend fine
- In a clean jar, mix peppers and salt. Shake.
- Over the next few days, shake once per day (it’s ok if you forget). This helps distribute the salt.
You will likely find that a liquid forms in the salt (it’s extremely hot and a fantastic way to add heat to your dishes). It will be preserved by the salt. You can continue to add salt if you wish until the liquid eventually is absorbed into the salt but that’s optional.