Inspired by Adam Perry Lang's recipe from the book Charred & Scruffed
1 CUP KOSHER OR SEA SALT
1 TEASPOON GARLIC SALT
1 DRIED HABANERO POD (1/8 tsp in recipe)
1 LUMP OF GOOD QUALITY HARDWOOD LUMP CHARCOAL
2 SMALL BOWLS
To make charcoal salt, use a microplane and grate one tablespoon of charcoal into a bowl. In another bowl, use the microplane to grate the rind of one lemon. Next, add 1 cup of kosher salt and one teaspoon of garlic salt. Stir to combine. Add one habanero pod to the spice grinder. I found it easier to break the habanero pod up into smaller pieces for a finer grind.The consistency will be close to red pepper flakes. This is really spicy stuff! Don't add more 1/8 of a teaspoon. It really packs a punch.
Next, add the tablespoon of charcoal to the bowl with the salt mixture. Use your fingertips to grind the charcoal into the salt mixture. Remove any residual large lumps of charcoal.
Your Charcoal Salt is ready for use! Generously sprinkle onto steaks, chicken or your meat of choice. You can also try the salt when grilling fish like salmon. Just use it in place of regular salt and add a touch of black pepper. This salt can also be used as a finishing salt. It's pretty salty so you only need a small pinch. Remember when using salt, it's easy to over do it. You can always add more, but you can't take the salt away once you've added it. There's nothing worse than over salted food.
Store Charcoal Salt in an airtight Jar. It should keep for a few weeks up to month.
**Always use precaution when using peppers** Touching your face and other body parts will cause a burning sensation. You can use gloves if you're really sensitive.
Happy Fathers Day! This would make an awesome gift for Dad!