Chipotle Sea Salt
Hello. My name is Kristen, and I am an addict. I can't seem to get enough of the good stuff. When I have some, it makes me want more. I put it on everything, mix it in everything and even have it straight from the bottle.
I am a chipotle addict.
I mix it in guacamole and eat it with chipotle crackers; I spoon it into tacos and stir it into chilies. At a dinner party recently I coated a piece of dark chocolate in maple butter and sprinkled it with chipotle sea salt. I knew I had to do this again. Soon.
The craving hit me long before I had the opportunity to shop for a jar. I had to have it Right Now. I won't ever be caught empty handed again.
Chipotle Sea Salt
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Prep Time: 5 mins -
Cook Time: 30 mins
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Total Time: 35 minutes
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Yield: Makes 1/4 cup 1x -
Category: Condiments
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Method: Baked
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Cuisine: North American
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This spicy and smoky chipotle sea salt is equally delicious served with savoury dishes such as chicken or fish or sprinkled on sweet desserts such as chocolate, pudding or pot de creme.
Ingredients
- 1/4 cup coarse sea salt (I used a French grey sea salt, but any coarse salt will do)
- 2 tablespoons chipotle sauce from a jar of canned chipotles
Instructions
- Preheat oven to 240 degrees.
- Mix the salt and chipotle sauce until well combined. Spread it out evenly on a small baking sheet.
- Place the baking sheet in the oven for 30 minutes. 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
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 🙂