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food-bev Smokey Reaper Salt

Valleyman

Valleyman

Tried my hand at making some infused salt. Very basic but excellent. So easy to make,
 
I took about 3/4 t of my freshly ground reaper powder, added a few drops of spring water, and a couple dashes of liquid smoke, Stir up to make a paste. Add the chili paste to about 1/4 C of sea salt. Stir together until the salt absorbs and takes on color of the paste. It was almost dry at this point but I spread it out onto a plate to dry a bit more. Really tasty! Planning on making more mixtures and give as gifts.
 
 
Here is the progress onnmy latest batch
 
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Yours looks good. Think I might have to try your process and see how it compares to mine.
 
Sirex, Love the look of your mix too! Nice colors man. You gave me a good idea. I'm going to infuse different batches for example yellow chiles, chocolate chiles, red chiles. Then mix them together for a colorful blend! Thanks
 
Wow looks really tasty. Might have to try my hand at making Goatsweed salt.
 
Valleyman said:
Sirex, Love the look of your mix too! Nice colors man. You gave me a good idea. I'm going to infuse different batches for example yellow chiles, chocolate chiles, red chiles. Then mix them together for a colorful blend! Thanks
Click to expand...
 
Really cool gift idea! Like the bottle of colored sand art, only edible!
 
I have two process.

The one I am more fond of goes like this. I break the salt up. A rough break to where there are still rocks. And hit it with water. Enough to slurry it. Mix in powder. Stir. Wait two days. It looks dry but its not. Break up a little bit. Wait a day or so. Turn again. Repeat until dry.

Time consuming. I'm hoping valley mans process cuts that time down.
 
Yep, mine took just a few minutes. Maybe I got lucky. I started with dry salt and my slurry or paste was just wet not runny. The moisture was probably like a fresh pepper which can be used as well though I haven't tried it. Just mash up the pepper to get all its juices flowing and stir the salt into the fresh pepper paste. I imagine you'll have to remove some big chunks of peppers.
 
So made some simple pepper salt with bhuts and coarse sea salt, now I'm thinking of making a batch of caramel tomorrow and sprinkle the salt over it. Reminds me of the sea salt caramels at Spokandy, just with a kick to wake your mouth up.
Ran my dry dust thru my spice grinder made a super fine powder seemed to coat every ganual of salt tastes so good. Now on to the the lime garlic scorpion salt
 
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