Chilli Salt

5 from 7 votes
Total Time 3 hrs 55 mins
Course Dinner
Cuisine European
Servings 10 people


  • 5 red medium hot Chilli red
  • 90 g Coarse sea salt


  • 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.
  • 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
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Written by John Myers

Professional Chef with 25 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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