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.

Recipe by Cooking Light August 2016

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Credit: Jennifer Causey; Styling: Jessie Baude

Recipe Summary

total:
1 hr 15 mins
Yield:
Yields 1 1/2 cups (serving size: 1/8 tsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

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