ChilliBOM Volcanic Chilli Salt

This fiery chilli salt is perfect as a garnish for any of your favourite dishes – but is absolutely fabulous on fresh oysters with a dash of lime, eggs any way you like them and is perfect to line the rims of your cocktail glass

Prep Time

15 minutes

Cook Time

5 minutes

Serves

Makes as much as you like

Ingredients

Mix up as much of the salt as you want using the ratio:

1 tbsp Salt

1 tsp of Hot Sauce (you can experiment with different flavours and heat levels)

Make sure you try the Spicy Michaelada Cocktail and use your chilli salt to rim the glasses!

METHOD

Preheat oven to 100ºC. Place salt in a bowl, add hot sauce and mix thoroughly with a spoon.
Line baking tray with baking paper. Place mixture onto baking paper and spread thinly across the tray.
Place tray into oven and bake for 5 minutes; the mixture should be relatively dried out and about the same colour as the hot sauce you used. But if it starts to look a bit brown then you've probably stuffed it up as it may be starting to burn so make sure you keep an eye on it!
Switch off the oven. Take the tray out of the oven, mix the salt together on the baking paper and then spread out thinly again. Place the tray back in the oven with the door half open and leave for at least another 10 minutes. This will allow the salt to dry out completely but stop it from cooking any further.

We used Diemen's Original hot sauce a vinegar based or Louisiana style hot sauce works best

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