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Habanero salt

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Ingredients for 1 servings:

  • 5 chili peppers (Habanero peppers)
  • 250 g salt, coarse, without additives

Instructions

Working time approx. 5 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 5 minutes

spicy aromatic salt, little work, big taste

Cut off the stems from the habaneros, place them whole in the blender, and blend until finely chopped. Always wait a few minutes before opening the blender until the spicy “fog” has subsided a bit. Add the salt and mix everything well. Spread the relatively moist mixture on a baking sheet or in an ovenproof dish and dry for 4-5 hours at 50°C in a slightly open oven (it’s best to also tilt the window and turn on the extractor fan). I always use a salt mill when bottling. The aroma and flavor are fantastic, as they develop immediately as the salt dissolves, and the color of the habaneros is also perfectly absorbed by the salt. A great gift for chiliheads.

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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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