Chalt - The condiment for 2012 and beyond

Step 3: Blend

Blend it all together. I used a stem blender but any blender will do. You should get a nice salty chili paste. Still a little moist though. Return to the pan on a low heat and fry on a low heat a little more to pull out as much moisture as you can.

Blend again and fill your salt grinder. The grinder means that even if it starts to cake, a good grind should get it all broken up again.

There you go Chalt. Great with everything.

My next iteration of Chalt is going to be dissolving salt in a heavy chili solution and then re-crystalising it. But until then this will keep me going.

Simple but effective.

(I added paprika, ground black pepper and cayenne to this for a little extra twist. I did this at the end and blended it one more time to mix)

It has been three months and my Chalt is still working great. the stuff that did not fit in the grinder was kept in a sealed Kilner jar.

Comments

[feralmonkey4]

You could just spread the mix in a dehydrator and let it run for several hours that would take all the moisture out, you would still want to have it in a grinder just because there might still be some caking issues.

[dreadengineer]

A lot of people put some dry rice kernels in their salt shaker as a cheap dessicant. That would probably help this last longer also.

[bamboo42]

I did think of this and there was a little issue. If I was fully confident that there would be no caking of the salt mix then adding rice would be a great plan for a desiccant. However I was expecting a higher level of caking and for this reason I used a grinder for the salt. The grinder, I figured, would re-crush any chunks that had formed due to excess moisture. I also figured they would crush up any rice I added.

However if you check my next version Chalt 2 the rice method will probably be a great help.

Thanks for the suggestion

[Hank025]

If you like Sriracha Sauce, Mix together with the sea salt and let sit in a single layer on a baking sheet (to dry it) or heat up your oven, turn it off. then put the mixture in there and let it dehydrate (slow is key).

I think the ratio was 5 tbs to 1/2 cup of sea salt. But I guess thats up to you!

[bamboo42]

Not a great fan of that sauce but i will try it with Super Death Sauce, one of my favourites. Cheers Hank

[MarkR]

I'm with Gunther45 a dehydrator may help. I use chili piquin in a lot of stuff they are small and I air dry them so I might try this with my air dried chilies. thx!

[Gunther45]

Definitely going to try this, I love spicy ,but use more pepper than salt for most foods.

I think your ( My next iteration of Chalt is going to be dissolving salt in a heavy chili solution and then re-crystalising it ) is the way to go though, IMHO

One of the reasons I say that is , you really don't know if you are removing all the moisture. and if you keep it out in the grinder might not be that great in a week or two.

If you find a dehydrator at a yard sale that might be something to look into but an upside down bowl and a desiccant pack should work. I just think if you have infused Salt crystals it would have a much longer shelf life. But then again it sounds so good it might not last.

I like it.

[bamboo42]

Yeah I can dig that. I must say I was expecting the rest of the Chalt to cake and go wrong but it hasn't and it has been past a month now. I used good quality sea salt. I found that even if it caked in the grinder once you started to grind it, it came out well.

Next mission Chilli Salt. Will get on it tomorrow. Chilli solution salt, re-crystalisied, on it. Will report back. Thanks for comment. :)