A sprinkle of this salt right before serving adds a spicy kick and pleasant crunch. Baking draws all the moisture out of the pepper, preserving it. Try the salt on radishes, scrambled eggs, or sliced melon--a little salt intensifies the sweetness of the fruit. Package the finishing salt in small Weck jars to give as gifts to food-loving friends and family. Careful when handling these incendiary peppers. Don latex gloves before cutting into them.
3 orange habanero peppers
1 cup fine sea salt
1/2 cup coarse sea salt
Est. added sugars 0
How to Make It
Preheat broiler to high.
Place peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Wrap peppers tightly in foil; let stand 10 minutes. Peel peppers; chop coarsely.
Preheat oven to 185°F.
Place peppers and fine salt in a food processor; process until finely ground. Spread mixture on a baking sheet; bake at 185°F for 45 minutes, stirring after 25 minutes. Cool completely on pan.
Place pepper mixture in a bowl; add coarse salt, stirring to combine and break up any clumps. Store in an airtight container up to a month.