Hot Carolina Reaper or Ghost Pepper Salt
Homemade spicy salt made with a blend of hot and aromatic peppers. Feel free to make your own blend using the proportions in the recipe as a template. Great recipe for frozen hot peppers too.
Servings: 200 servings
Cost: 5
Equipment
- 1 Food processor or dehydrator
- 1 Large baking sheet
- 1 latex gloves
- 1 Quart mason jar
- 1 Scissors optional
Ingredients
- 1-2 oz Super hot peppers (~6 peppers) Carolina reapers, scorpion peppers, ghost peppers, etc
- 1 oz Aromatic, fruity hot peppers (~6 peppers) habanero, scotch bonnet, fatalii, or similar
- 1 lb Coarse kosher salt or Morton kosher salt
Instructions
- Wearing gloves, remove the stems from the peppers.
- Cut the peppers into pieces with the scissors letting them fall directly into the food processor.
- Add the salt to the food processor and puree until the peppers are finely ground with no large particles or pieces of skin.
- Spread the salt onto a baking sheet lined with parchment and allow to dry until it's no longer wet. This will take a day or two at room temperature. You can speed up the drying process by using a fan.
- The salt can be dried in around 12 hours in a dehydrator at about 90 F. If you want to do that it's a good idea to dry it in the garage since the aroma will permeate the air.
- When the salt is dry, store it in a labeled container in the refrigerator for long term storage. I like to take out a tablespoon or two at a time to keep in a bowl on the dining room table.
Video
Notes
- I've found 2 oz of super hot peppers totaling around 2-2.5 million Scoville is good for 1 lb of salt. This will be about 1 oz Carolina reapers or 2 oz ghost peppers, along with some habaneros or other fruity peppers for color and aroma.
- My favorite blend so far is half scotch bonnet and half ghost pepper. The citrus aroma and pink color is fantastic.
- For a slightly less spicy salt, halve the peppers with a paring knife and remove the seeds before pureeing.
- This recipe is just a guideline and a place to start. Feel free to use your favorite hot peppers and experiment to make it your own.
Nutrition
Serving: 0.5gram | Sodium: 879mg | Potassium: 0.2mg | Calcium: 1mg | Iron: 0.01mg