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Chilli Salt

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Chilli Salt

The perfect chilli salt recipe with a picture and simple step-by-step instructions.

  • 5 red medium hot Chilli red
  • 90 g Coarse sea salt
  1. I roll the chilli peppers so the kernels come out easier. Cut them open, remove the kernels, cut thin strips, place them on baking paper in the oven at 80 ° and dry for a good 2 hours.
  2. When they are crackling, (dry) put in a mixer, weigh the sea salt and add to the mixer, mix finely, fill into a small Weck jar and close the jar lid with the clamps. Use for steak, white fish
Dinner
European
chilli salt

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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