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Bad Idea #1 – Trying this recipe in an unventilated kitchen
Bad Idea #2 – Doing this before going to an important meeting (sneezing fits persist for a few hours)
Good Idea – Try to do this when no one else is around. Be mindful that others might not share your tolerance for spicy foods and will be reduced to sneezing and coughing fits far worse then yours.
Other then that, go for it!
Okay, so the wife scrapped my cooking plans for this weekend (Goodbye Spankopita Diablo 
) – She want to make some curry, so I’ll try to get in on that and still get you the how to guide. So I was reduced to plan B – Making spicy salt & pepper. This morning I decided to do a quick dry run while she was out shopping, that way she wouldn’t get mad about my mess or the smell.
For my test version of this how to, I decided to go with Kosher Crushed Salt and Crushed Red Chile Peppers. I simply combined equal parts of both and placed them in a coffe grinder set to coarse.
Step 2: Grinding the Ingredients
After grinding for about 5 seconds, we have a nicely mixed seasoned salt.
You can see after we’ve grinded the ingredients, you can see just how well the kosher salt and red chile peppers mixed.
Step 3: Custom Salt Shaker
Okay, so I just happened to have already customized an old Tabasco bottle into a salt shaker, I’ll show more on that later.
Now we’ve got a custom salt shaker with a custom seasoning.
This weekend I’ll get into making the salt & pepper shakers and I’ll also try a variety of dried Habaneros, new mexicos and cayenne – Just to mix things up a bit!
Chilehead Comments: 4 Comments
Posted by: Nick Lindauer - Categories: Uncategorized
Permalink: Making Your Own Spicy Salt
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4 Comments
Thanks for that idea. I will try it out for sure.
Hey do you know of an actual Tabasco recipe? I have zillions of birde eye chillies and want to make my own tabasco. Many thanks.
What a great idea! I will try to make some Red Savina and salt mix. Yikes!
A trick I use when making this is to toast mixed peppercorns and assorted small chiles before grinding them. Then I just add that to an equal part kosher salt. Does the trick as an across-the-board mix for pretty everything I eat.
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Nick, I would like to know how you made your custom tabasco bottle salt shaker. Thanks for your time. The spicy salt sounds great!
Greg
Greg – It was simple, finish a bottle of Tabasco (any flavor), wash the bottle out and let it sit. I then boiled the bottle for a few mintues, to sanitize, but try not to remove the label. The I used a small drill bit to put holes into the Tabasco lid.