Recipes and notes · Recipe · 3 min read
Chilli salt in ten minutes
Dried chillies, a dry pan and a jar of coarse salt. A house seasoning for eggs, grilled corn and the rim of a Bloody Mary.
We sell two flavoured salts, but the one we make most at home is this. It takes ten minutes and keeps for months.
What you need
- 100 g coarse sea salt
- 4–6 dried red chillies, depending on heat
- The zest of one lime, dried on a plate overnight (optional)
Method
Toast the chillies in a dry pan over a medium heat for a minute or two, until they smell smoky and darken slightly. Do not let them blacken.
Let them cool, snap off the stalks and shake out some of the seeds if you want it milder.
Grind the chillies with the salt in a pestle and mortar or a spice grinder, in short bursts, until the chilli is in small flecks and the salt is still coarse.
Stir in the dried lime zest and pack into a clean, dry jar.
Where to use it
On fried eggs, on grilled corn with butter, over watermelon, on the rim of a Bloody Mary, and on anything that comes off a barbecue. It is also very good on buttered popcorn.
Keep the jar closed and somewhere dry. The chilli will fade after a few months, but the salt keeps for ever.
