Homemade chili salt
When buying fresh chili peppers, this is usually a pouch with several pods. But since you rarely cook a dish that requires 5 pods, I have a tip on what to do with the 2-3 others. You gut her and throw her into a blender. If they are pretty small, you fill in salt, you have to estimate the amount yourself, but it can well be a pound. Of course, great is a coarse sea salt, but it is also a fine normal salt. Now this is mixed together again. The wet mass, which is now entsanden, one strikes on a tray or a baking sheet and sets it 2-3 days to dry at room temperature. At the end you have to crumble the mass again, you can put it again dry in the blender, but that is not absolutely necessary.
Ready is a chili salt, which gives any spicy food a real pep. This stock has been stored dry for years.
