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Roasted Habanero Finishing Salt

Photo: Jennifer Causey; Styling: Jessie Baude

Total time 1 hr, 15 mins

Yields 1 1/2 cups (serving size: 1/8 tsp.)

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

Nutrition Information

  • Est. Added Sugars 0

How to Make It

  1. Preheat broiler to high.

    Salt Cleaning Hacks
  2. 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.

  3. Preheat oven to 185°F.

  4. 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.

  5. 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.