Extra Hot Peppers? Make Chili Salt

October 11, 2012 by 5 Comments

The process of pulling up our garden for the year created a potential problem; we had a glut of very hot peppers. Very hot.

Our “glut” consisted of 7 peppere. That may not sound intimidating but
The lot included 5 Devil’s Tongu and 2 Ghost Peppers. 2 of the top 10 hottest peppers in the world.

This is the easiest preserve you’ll ever make!
Extra Hot Peppers? Make Chili Salt Pepper (Hot) Hot Pepper

Instructions: chop peppers fine and toss with a bunch of salt. As much as you want. Store in a dark, cool location and shake it around a few times a day (this will distribute the liquids pulled from the peppers.

Serve as-is or by using a salt grinder (though you may permanently alter it’s flavor so choose your grinder with care).

It’s just that simple!

Related posts from WellPreserved:

  1. Pickled Hot Peppers Too Hot? Make Salt!
  2. Dehydrated (Fermented/ Pickled) Hot Peppers
  3. Salt Cured Mustard Seed Caviar
  4. Whey Fermented Jalapeno (and other Hot) Peppers Slices
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Comments

  1. sharon says:
    October 11, 2012 at 5:56 pm

    seeds and all? so the peppers/juice eventually dry so firm they can go thru a salt grinder?
    you sure bout that?
    (love your site)

    Reply
    • Joel says:
      October 12, 2012 at 1:46 pm

      Hi Sharon!

      I do do seeds – however I also sometimes save them seperatley (for planting). It will dry like you dry them with a dehydrator – my slices are thin enough that they will go through a coarse grinder. I suppose it’s dependant on the size – if too large you could use whole or grind in a coffee grinder/ spice grinder. :)

      Thanks for the commen and nice words! Love getting comments! :) J

      Reply
  2. Alexandre Reis says:
    December 12, 2012 at 10:14 am

    I am thinking of making a hot pepper salt using dried hot pepper flakes, what ratio of salt to pepper would you suggest ?

    Thanks

    Reply
    • Joel says:
      December 12, 2012 at 2:49 pm

      Alexandre,

      While it will work, the dried flakes won’t change the taste of the salt much (as they have no moisture to pull into the salt) and the salt won’t alter the pepper much (as it’s dry and won’t absorb much flavor) – at least that’s what I’m guessing. But I’ve also learned it’s worth trying anything once…

      There’s no magic ratio – do a small batch and go from there. If I was using fresh peppers, I’d use 10-to-1 (salt-to-pepper) but seing as there likely won’t be a major change I think I’d reverse it and go 10 pepper to 1 salt but that’s just a suggestion. :) Joel

      Reply
      • Alexandre Reis says:
        December 12, 2012 at 2:52 pm

        Joel,

        I still have some fresh pepper’s from this years crop so I think i will try both ways and see for myself what works best.
        I will send you an email with my findinds if you want ;)

        Best regards…

        Alexandre Reis

        Reply

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