Make This: your new go-to chili salt from WellPreserved

Since 2008, Joel and Dana have been taking the fear out of food preserving with their blog, WellPreserved.ca. Now Toronto's favourite preservation ambassadors have compiled a few of their favourite recipes in their newly released cookbook, Batch. If you're a preserving novice, this simple recipe for chili salt is a great place to start.

Joel MacCharles & Dana Harrison WellPreserved chili salt from Batch

Published: Friday 16th August 2019

Ingredients

  • 2 oz (around ⅓ cup) hot chilis, such as ghost peppers
  • 2 cups coarse salt (like Maldon)

Method

Puree the peppers in a blender or food processor. Mix the puree with the salt, then transfer the mixture to a clean jar. Seal with a tightly fitting lid. Shake the jar every few days for a month to redistribute the mixture. You can use the salt at any time during and after this process. Store your chili salt on a shelf away from sunlight.

 

Excerpted from Batch: Over 200 recipes and Techniques for a Well-Preserved Kitchen. Copyright © 2016 Joel MacCharles and Dana Harrison. Published by Appetite by Random House, a division of Random House of Canada Limited, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

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