When we first wrote about chile salt, we had no idea how much we’d use it. We then experimented by making salt with pickled hot peppers and also went wild for it! The recipe was almost an after thought – a last resort plan to deal with some peppers that were crazy hot.
This recipe takes less than 5 minutes to make.
This has really become one of my most favorite preserves and rarely lasts more than a few months. The salt absorbs all of the heat from the peppers. This is especially fantastic because the salt will dissolve into whatever you cook and spread the heat through the dish without dramatically changing the flavor.