Chilli salt

Chilli salt

By
From
The Produce Companion
Makes
65 g
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
65g sea salt flakes
5 dried chillies of any variety, seeded if desired

Method

  1. Put the salt and chillies in a small food processor and pulse until the chillies are well chopped. You can also add lemon zest for a citrus note. Store in an airtight container in a cool, dark place for up to 6 months.

Cook’s note

  • Only limited by your imagination and tastebuds, flavoured salts can become a cook’s best friend. Use them in place of normal salt in rubs, salad dressings, casseroles and on roast vegetables. Most flavourings need to be dried first, which can be done in the oven or a dehydrator. Try mushrooms, citrus peel, herbs, edible flowers and dried fruit. A basic guide is 1 teaspoon of dried flavourings to 35 g of the best sea salt flakes you can afford. Salts made with dried flavourings last a good while.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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