Chile Salt

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

chiles
Himalayan salt
Fine sea salt

Instructions:

You can use any chiles for this recipe. Just chop them as finely as you like and spread out on a sheet of baking parchment set out on a drying/cooling rack.

Now scatter on some coursely ground salt. Mix in some pink Himalayan salt and fine salt too. Any salt you like to give some extra colour, texture and flavour. Leave all this on a sunny windowsill or on top of the fridge, by a radiator or in the airing cupboard for a couple of days till the chiies are dried out completely.

Now pack into a sterile jar or a grinder and you have your own hot salt to use for months to come.

From larderlove.com