Forget Hot Sauce—Make Hot Salt Instead

As far as I’m concerned, peppers are pretty perfect. Raw, sautéed, or roasted, they shine on their own, but they also support my favorite dishes (red beans and rice, étouffée, fajitas, etc.). But any time I pick a pepper, I toss out its ribs and seeds. I feel bad about it, but not every dish calls for heat.

All About Chiles by Leslie Stephens

Down & Dirty: Hot Peppers by Nozlee Samadzadeh

Down & Dirty: Bell Peppers by Nozlee Samadzadeh

Pepper guilt, begone! In her latest cookbook, La Latina, Food Network Host Grace Ramirezdescribes an ingenious way to honor the entire pepper: chile salt.

Ramirez uses dried guajillo chilies, slightly fruity peppers with earthy, tart undertones, for her chile salt, but follow your own heat-seeking heart. Simply remove 4 teaspoons worth of ribs and seeds from your dried chilies (or roughly chop whole chilies), then pulse them in a blender or spice grinder. Add 1 teaspoon of rock salt and pulse twice more and you’ll have the perfect garnish for margaritas, micheladas, and huevos motuleños. Chile salt lasts for two weeks in an airtight container, but don’t worry—we have tons of other ways you can use it.

For A Spicier Sip

Margarita by Erika Kotite

Michelada (a.k.a. Bloody Beer) by TheFlyingFoodie

A Very Good Bloody Mary by Ali Slagle

5 Ways to Spice Up Your Hot Cocoa by Julie Myers

Put A Kick In Your Dish


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