Serrano Pepper Seasoned Salt Recipe

Ingredients:

2/3 c kosher salt

1/3 c ground dried pulp See how to get the pulp from homemade hot sauce here

1 t cumin

2 t marjoram

1 T garlic powder

1/2 t ground black pepper

Tools needed:

Sheet pan

Parchment paper

Rubber spatula

Oven

Spice grinder

Mixing bowl

Measuring cups and spoons

How to make it:

Check out this video to see how I make a fermented pepper hot sauce.   The pulp from straining the sauce is what we’re utilizing for this seasoned salt recipe.  Literally no waste when I make hot sauces.  The pulp is good as a marinade as well, another blog post, another time!

Strain the sauce, spread the pulp out flat with a rubber spatula on a parchment lined sheet pan.   Bake low temp 170 degrees F for around 2-3 hours or until completely dry, rotating the pan a few times during this baking process.

Once dried, place pulp in a spice grinder, grind to a powder.

Place all ingredients listed above along with the ground pulp into a mixing bowl.  Whisk to incorporate, store in a mason jar.  This will keep for a very long time, the flavor is best if used within 3-4 months.

I put this salt on eggs, as a finishing salt on meats/salads, finish sautéed mushrooms/vegetables and on pastas.  Really anything you’d add salt to.

Enjoy!

Logan