Smoked Spicy Salt
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By Levi Mahon
Smoked Spicy Salt
5 steps
Prep:3minCook:6h
A salt-spice blend that I like to use for spicy cocktails such as my roasted red pepper margarita or even for a Oaxacan old fashioned.
Updated at: Thu, 17 Aug 2023 04:46:48 GMT
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Nutrition per serving
Calories11.4 kcal (1%)
Total Fat0.5 g (1%)
Carbs1.8 g (1%)
Sugars0.4 g (0%)
Protein0.6 g (1%)
Sodium278479.8 mg (13924%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat a pellet/chip smoker or tend your offset smoker to 250⁰, using applewood or hickory wood.
Step 2
Take at least 2 cups of maldon (or any chunky sea salt) and spread it evenly across a baking sheet.
Baking sheetStep 3
After your smoker has reached the target temperature, smoke for a minimum of 6 hours (or longer) to desired smokiness. Footnote: you can do a higher temperature such as 350⁰ for three hours for a slightly less smoky flavor.
Step 4
Once finished, the salt is best stored in a glass jar and will mellow/take on more smoke over time.
Step 5
For your mixture, simply add 8 tablespoons of your smoked salt to 1 teaspoon ancho chile powder and 1/2 teaspoon chipotle chile powder. Mix well and store in an airtight container. You can add more spice for a spicer salt!
Chipotle chile powder½ teaspoon
smoked maldon sea salt8 tablespoons
Ancho chile powder1 teaspoonNotes
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