This one has a touch of heat! And of course, it's salty (as you might imagine). We recommend using it like you would salt: keep it on the dining table to add it to your meal as needed when you want to add spiciness and saltiness, or in the kitchen to add spiciness/saltiness to recipes.
Try it in a sauce made with fresh herbs, lemon (either fresh or salt-preserved), and olive oil:
This herb sauce is great with fish, steak, potatoes, and roasted vegetables - especially cauliflower! In fact, the jalapeño salt is a great addition to the roasted vegetables themselves: simply add the jalapeño salt along with some olive oil to your vegetable of choice, and bake at 400˚:
Because the salt has been blended with fresh red jalapeños the flavors are infused throughout (this is not a mix of dried jalapeños and salt). The jar it's packaged in is wide enough to pinch salt directly out of:
It's salty, yes, but it's more than just salt: it adds a more complex flavor and a bit of spiciness, and something more, I can't quite put my finger on it, deliciousness? I've found that when I use this red jalapeño salt I end up using less salt overall than had I been using just plain salt.
And speaking of salt (ha! I'm joking! I know all I've been talking about is, well, salt), did you know that the salt we use for this is solar-evaporated right here in the San Francisco Bay? For real. It takes 5 years for the bay water to evaporate into salt crystals! The San Francisco Bay is particularly well-suited for sea salt evaporation thanks to its dry summers, steady breeze, and clay soil. Here is a satellite photos of the salt evaporation ponds in the southern tip of the Bay:
The red color you see in the photo is a result of the high-salinity tolerating Dunaliella algae. Salt ponds in the San Francisco Bay date back to 1854. More recently (2003) most of the salt ponds were sold to state, federal, and nonprofit groups who are in the process of restoring them back to wetlands (I believe the green “ponds” in the bottom right of the photo are those restored wetlands).
INGREDIENTS: sea salt (solar-evaporated in the San Francisco Bay), fresh organic red jalapeño peppers (grown in Hollister, California)
SIZE: 3.25 oz (92 g)
SHIPPING COST: any size order ships in the continental United States for a flat rate of $12. For orders to Hawaii or Alaska please email firstname.lastname@example.org.