Chipotle Sea Salt (2 ingredient recipe!)
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This chipotle sea salt is made with chipotle peppers in adobo and coarse sea salt for a smoky, lightly spiced finishing salt. It’s bold, flavorful, and easy to make.
This chipotle sea salt is one of those small recipes that makes a big impact. It has a deep, smoky flavor with just a gentle heat—more warm than spicy—so it adds a bold finish without overpowering whatever you sprinkle it on.
I blend chipotle peppers in adobo into a smooth paste, mix it with coarse sea salt, then dry it in the oven until it’s perfectly crumbly. The result is a rich, smoky salt with little bursts of flavor in every pinch.
It keeps for ages in the pantry, making it perfect to have on hand or to package as a simple, thoughtful gift. It’s easy to make, full of flavor, and one of those things I always find myself reaching for.
How to use chipotle sea salt
This chipotle sea salt will become a pantry staple because it’s so versatile. It adds a rich smoky and spicy flavor without too much heat.
- On the barbecue – you’ll want to have some around for barbecue season because it’s the perfect seasoning for chicken, pork, fish, or tofu.
- As a finishing salt for sweet deserts – it adds a smoky, spicy crunch to sweet deserts.
- On roasted vegetables – rub it on your veggies before roasting.
- Add a pinch to fresh fruit – bring the Mexican fruit stand home! Squeeze some lime juice over your watermelon, mango, cucumber, or daikon radish then add a pinch of chipotle sea salt for a refreshing salty sweet snack.
- Over popcorn – add a dash to freshly popped corn to heat up your movie night snack.
Storing chipotle sea salt
Once it’s completely cooled, you can store this salt indefinitely. For the longest shelf life, store it in a glass jar with a tight-fitting lid in a cool, dark place. Why not make a double batch and share it as a gift for the spice lovers in your life?
Chipotle Sea Salt (2 ingredient recipe!)
Ingredients
- 1 jar chipotle peppers in adobo sauce
- ½ cup coarse sea salt
Instructions
- Preheat oven to 250 degrees Fahrenheit. Empty the jar of chipotle peppers into your blender and blend on high until smooth. Measure out ¼ cup of this chipotle paste then save the rest for another recipe.1 jar chipotle peppers in adobo sauce
- Mix the salt and chipotle paste in a small bowl until well combined. Spread it out evenly on a small, parchment paper-lined baking sheet.½ cup coarse sea salt
- Place the baking sheet in the oven for 30 minutes, or until the chipotle-covered salt is dry. Remove the baking sheet from the oven and stir the salt occasionally until it is cool.
- Once it is cool enough to handle, use your fingers to break apart any large chunks. The salt will keep indefinitely stored in a cool, dry place.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Such a cute gift idea. Love the flavor!
I’m a huge fan too, the smoky heat is to die for. Instead of just using the sauce from the can, take the contents of the can and buzz it up with an immersion blender or Cuisinart type of unit, I add a bit of lime juice if I’m doing Mexican or even water just to help grind up the peppers. More bang for your buck. I have a great recipe where I poach chicken breasts with chipotle in orange juice. mmmmmmmmmmmmmm
Hi Doug,
Great idea to blend the sauce with the peppers. Will definitely be trying this next time!
I love chipotle too! I recently got my hands on a can of chipotle in adobo sauce and loooove it. I’ve made mayonaise with it, used it in sauces and so much more. Love the heat!
What a great idea to add chipotles to mayo! I think I’ll be eating some yam fries with chipotle mayo this week for sure 🙂
This is sooooo good — I now keep a batch of the salt on my stove — I am adding it to everything……thanks
That’s so great to hear! What else have you added it to?
Don’t forget rimming Caesars! Speaking of things you love (and sriracha, as you were), I made sriracha salt the other day and have been basically mainlining it ever since.
How could I forget Caesers! Do tell me more about this sriracha salt. I’m a little bit terrified that it might send my daily salt intake into record highs. But I need to know, how did you make it?
Same deal, basically. I mixed a cup of sea salt and some very generous squirts of sriracha, but I let it air dry for a couple days instead of baking. Was originally for rimming but I discovered it goes with everything.
It would be so good with a Sunday afternoon Caesar! Not sure if I can wait until Sunday to try it though 🙂