Introduction: Margarita Salt for Chiliheads
If you're a margarita fan and a chilihead like me, then you'd probably like your margarita with a spicy salted rim. I've found that many restaurants serve margaritas with only half the glass rimmed or not spicy enough. Here's my homemade recipe for a spicy margarita salt that will leave your tongue tingling and mouth on fire. You can adjust the heat to your own personal preference. For more heat, add another habanero. Taste the dust between grinding to find the perfect heat for your tastebuds.
Dried Chili Peppers
1 New Mexican a.k.a Anaheim
2 Tbsp + 2 Tsp Kosher Salt = for grinder
2 Tbsp Kosher Salt
Lime Wedge or Simple Syrup
Tear the stems off the dried chili peppers. Next, add them to the spice grinder. Blend 3 times until most of the chili peppers have become finely ground. Open the grinder and use your hands to tear the remaining parts of the chili peppers into small pieces. Pulse the grinder three times. Next, add the salt. 2 tbsp + 2 tsp. Grind for 20-30 seconds, or until the salt is well blended into the chili pepper mix.
Next, add the mixture to a bowl and add 2 tbsp of salt. Stir with a spoon to combine.
Rim the glass: My secret weapon to rimming a glass with salt is using simple syrup. A lime will work, but the simple syrup adheres better. Allow the salt to dry for a few minutes before adding the Margarita.
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