Very spicy lime garlic salt

DWB · Jan 21, 2017

The first batch turned out to be delicious so this is take two. It's still in the drying process that began last night.

I use enough lime juice to make a thin paste out of 3 tsp of my scorpion/reaper powder and a half tsp of air dried garlic. Stir in a quarter cup of sun dried, unrefined Maine sea salt crystals and let it dry in the dehydrator at around 100° F. It is beastly hot.

Next time I'm gonna use fine grind Himalayan pink salt to see if I can make something that doesn't require grinding. It would be so much easier if the stuff can go right into a spice shaker. I'm not wild about putting this stuff in any of my grinders.

solid7 · Jan 22, 2017

Here are a couple of ideas:

1) For a flavor variation, try smoking on a sheet of parchment paper, after mixing. (in lieu of dehydrating - same result, bonus flavor)

2) Use a mortar and pestle instead of a grinder. Personally, I like the result much better.

Nice looking concoction.

DWB · Jan 22, 2017

I used a mortar and pestle to process the first batch rather than subject any of my grinders to the corrosion of salt. It didn't take all that long but I'm hoping that step will be easier using the fine grind Himalayan.

Next time I fire up the smoker I'll give that a try. Thanks. I do have a nice brisket in the freezer that's been calling for some attention.

Student of Spice · Jan 22, 2017

DWB said:
The first batch turned out to be delicious so this is take two. It's still in the drying process that began last night.

I use enough lime juice to make a thin paste out of 3 tsp of my scorpion/reaper powder and a half tsp of air dried garlic. Stir in a quarter cup of sun dried, unrefined Maine sea salt crystals and let it dry in the dehydrator at around 100° F. It is beastly hot.

Next time I'm gonna use fine grind Himalayan pink salt to see if I can make something that doesn't require grinding. It would be so much easier if the stuff can go right into a spice shaker. I'm not wild about putting this stuff in any of my grinders.

Thanks for sharing, I am going to try this today.

DWB · Jan 22, 2017

I hope it works well for you. For me, it's dirt simple and relatively quick.

Student of Spice · Jan 22, 2017

Just finished up, took like a whole 5 min. Kosher coarse salt 1/4 c, 3 tsp lime juice, and 1 tsp scorpion & reaper powder. Forgot to try and add garlic, so next run. It is a home run though!

Student of Spice · Jan 22, 2017

Having allowed the salt to dry, the lime flavour did lessen, my next attempt I will use a real lime and add the zest as well.

salsalady · Jan 24, 2017

Not sure if SKS has minimums, but these are pretty cool~~~
https://www.sks-bottle.com/340c/fin4c.html
and if you're doing a bunch for friends and family, 24 will go quickly.

Freund-
http://www.freundcontainer.com/search.aspx?ss=grinder
looks like no minimums!

DWB · Jan 25, 2017

The finished product turned out nicer this time. I dried it at 150° F last time and it turned dark.

At 100° it kept a prettier color and much nicer lime taste and aroma.

DWB · Jul 8, 2017

I've been using fine grind Himalayan pink salt and have ground my pepper a little finer. I used 5 tsp of scorpioreaper powder this time and I'm getting it where I want it. A little salty with a bunch of fire and a great taste. Now I just leave it dry in an 86° cabinet for a few days. Richer color but that's probably the extra pepper. With the fine salt I can just use a hardwood pestle to work it through a tea strainer. Very quick and easy.

DWB · Oct 14, 2017

No more manual labor to prepare my salt for shaking. I bought an open box set of these ceramic grinders for $11 on ebay. They work like a champ with my spicy salt. The Acacia wood handles look nice.

Very spicy lime garlic salt

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