Make Your Own... Chilli Salt


A chilli lover is forever.

Chilli, a hot spicy ingredient that is feared by some and loved by others, is a unique taste that comes in many different forms and flavours but simply can’t be imitated.

This chilli salt is a must for any chilli fan. It is simple yet delicious and before you know it you will be using it on everything (except hopefully not your cereal).

For the rest of you who are still not sure about the chilli, make this salt and delve into the dark side.

This salt is the perfect way to dabble in the beauty of chillies, as you can use as much or as little as you like on anything at all. Added sugar to chilli salt, for me is essential and is what makes this salt taste so good.

Sugar balances out the sharpness of the salt and the heat from the chillies leaving you with a spicy flavour sensation that is remarkable to say the least.

Try it on pastas, sandwiches, salads, popcorn, grilled meats and fish.

Ingredients
10g (22) dried chillies
2 tablespoons caster sugar
100g sea salt flakes

Method
In a food processor, place the dried chillies and blitz for 1 minute, or until they are crumbly and flaky in texture.

Add the salt and sugar and blitz until well combined and the chillies are ground down to your desired consistency – personally I like the salt to still have chilli seeds scattered whole throughout it.

Store in an airtight container.

Makes 150g of salt.

7 comments:

J.B. said...

so simple but such a brilliant idea... is there anything other than chillies this works with?

Jessica said...

Dried herbs work a treat too.

Simply grab any of your favourite herbs such as sage, tarragon, parsley or basil dry them out in the sun for a day hanging up side down and blitz with your salt.

I suggest one bunch of herbs to 100g salt, or mix and match chilli with herbs.

Enjoy

Anonymous said...

Cheffika and blogging pals, I'm just back from Vietnam where they add one more ingredient to chili salt to make it a dipping treat: lime juice. It's great!

Jessica said...

Great thanks for the tip.

I am guessing the best way to do this is to make the salt dry and mix a little at a time with the lime juice.

Hmmmm I can just imagine it now on grilled prawns.

Thanks again!

Anonymous said...

dust a little over salted caramels, u get a little kick followed by heaven

Dylan Baldwin said...

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Dylan Baldwin said...

Thank you for your great post. Your post is really valuable and help me a lot. Waiting for your next similar post.
Restaurant Inventory Management

 

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