Blueberry Habanero Seasoned Salt

Ingredients:

***This recipe uses the pulp from my blueberry habanero hot sauce recipe here

1 c kosher salt

3 tbsp of the dried, ground pulp (procedure below)

1 tsp cumin

2 tsp corinander

1 tsp black pepper

Tools needed:

Baking sheet

Parchment paper

Oven

Spice grinder (recommended grinder)

***Amazon affiliate link

Jar for storing

Measuring cup, spoons

Mixing bowl

Wire whisk

How to make it:

Preheat oven to its lowest setting (mine is 170 f)

Spread out the pulp onto a parchment lined baking sheet. Place in the oven for 2-3 hours or until completely dried out. Times may vary as different ovens have different low oven temperatures. Rotate the pan every 45 minutes to 1 hour. When completely dried out, place the pulp in a spice grinder. Grind completely. This may yield 2-3 tbsp of ground pulp depending on the hot sauce batch size.

Place the ground pulp in a mixing bowl and add the rest of the ingredients. Mix with wire whisk to combine and store in a jar with lid. This has best flavor 3-4 months, but is still good for a long time after that.

Enjoy

Logan