update on our chili salts: I've come to realize that our proximity to the ocean (we are only 3 blocks away from the San Francisco Bay), means our ambient humidity is too high for dehydrating work, which is how we make our chili salts. So, we've stopped making chili salts. This is the last batch of habanero salt (and we're sold out of our other salts).
If you're looking for something similar to our cayenne salt,
I suggest this piment d'ville sea salt
as a replacement. It's made by our friends at the Boonville Barn Collective who grow fantastic chilies and happen to have an ideal climate for dehydrating.
This one is spicy! 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 with fresh radishes, tokyo turnips, and butter:
Because the salt has been blended with fresh habanero peppers the flavors are infused throughout (this is not a mix of dried habaneros and salt). Here is a shot of the habanero salt in progress (it's still wet at this point):
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 spiciness, and something more, I can't quite put my finger on it, deliciousness?
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 habanero peppers (grown in Fresno, California)
SIZE: 3.25 oz (92 g)
SHIPPING COST: $8.95 flat rate shipping fee for any size order.
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