Chili Salt is really easy to make and are a must in chili kitchen. They must be just the flavor and strength as you think. The key is to be used plenty of them in relation to the amount of salt, before the salt will be interesting to taste. Are you not as strong chillies, use some mild – they also work.
Fresh chili – mellem 1/4 og ½ vægt af saltet, how about.
maybe some. sawdust or other for cold smoking (use your favorite method)
Wash and dry chillies. Remove the stem and the chillies for seeds, if you do not want them in salted.
Blend salt with the first bit of chili and feel how much more it can take before it becomes too wet. Continue to get chillies in until you are satisfied. The consistency should be like melting snow and if you use many chillies are slush OK, but not much wetter than the.
Wide chili salt out on a tray lined with baking paper or just a few dishes and let it stand at room temperature and dry for up to a few days. Along the way, you turn around in it a few times a day. It collects safe liquid at the bottom at the start, it's perfectly OK – it is the standing and evaporate. On a warm day you can ask the make and turn around in it a bit more often, then it goes strong with drying.
When the salt is moist, but no longer really wet, you can get it on the glass and it is ready for use.
If you want smoked it, it is now. Broad it out in a not too thick governed by and give it the time to smoke as you think – I give it at least a few days. Turn around in it a few times during the smoking process, so the smoke spread evenly. During the smoking process the salt will typically dry completely – det er fint nok.
You can use just the kind of salt as you wish, but do not expect to be able to taste the salt own taste. If you choose an expensive and exciting salt, do it for the good minerals etc.. – not for flavor.
You can easily use salt flakes. So please do not blend it with chili, men vende det i den blendede chili når den er så fin som du ønsker det.
I koldrøger, A varmrøgningsforsøg gave some dried salt blocks, to be in the blender to become salt again. Det bliver røget minimum 48 timer, but would like more.
Do not be afraid to get lots of chili in. The idea is that you have to taste a lot of chili, do not start eating more salt. The strength of the chili adjusts the self-.
Especially when you are using mild chilies can be fun to experiment with other flavorings in salted with chili. Use something having a relative strong own taste – it can be garlic, ginger, rosemary, muskat, Juniper, finely grated zest of various citrus fruits etc.
Here, there are made two kinds, each with a black chili
And here a smoked version – made of yellow chili
– and smoked mixed
There is always a little different chili salt on the shelf
Det giver også fin mening at blande lidt chili i andre former for krydder/urtesalt.
Here ramsløgssalt with green chili.