Chili Pepper Salt

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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Ingredients:
Here’s the ratio I used:

1-1/2 cup coarse sea salt
1 cup fresh chiles (I used Thai chiles), green stems removed, left whole. You can remove the seeds if you wish, but that means handling the cut chiles and that could be just too much work not to mention hard on your hands.

Directions:
Add chiles to small bowl of food processor and pulse several times until very finely minced. You don’t want a paste, so I wouldn’t use a blender for this. Add the salt. Pulse several more times so that everything is a pretty orange-pinky-red color. Store in an airtight container. You can use this right away, but storing for a week or so will distribute the flavor of the chiles more quickly.

From infinebalance.com