It is time for the antiquated dinner table reign of salt and pepper to be brought to an end. It is time to bring these pretenders together under the all encompassing power of Chili. Here I give you Chalt.
Okay, basically, I making pretty much every thing spicy but found that chili sauce can be a bit intrusive with certain dishes (for example it makes the milk go funny with your cornflakes). I also had a bit of time on my hands and had ordered to many scotch bonnet chillies than it was reasonably safe to use in one dish.
This is very straight forward but very effective. Great for using up a glut harvest of chillies.
Anyhows, here you go.
Step 1: Its Chili time
Okay choose your chilies. for this mix I have used the fiery scotch bonnet chilies. They have a distinctive flavour and plenty of heat. As you can see in the picture I have used a fair few. Use your favourite. Take the stems off and chop roughly. Keep the seeds in for a real kick.
Get yourself some good quality sea salt. This will work with normal salt but I like to think we are doing something a little special here. Your ratio of chili to salt is up to you. I would say though that you want this to be chili flavoured salt rather than the other way round. To much chili could result in too much caking. If you want more heat get hotter chillies or use dried.