This flavored salt, courtesy of chef and cookbook author Donna Hay, is great on potatoes or meats. The salt Donna uses contains no artificial additives and is a result of the evaporation of seawater.
- Yield: Makes about 1/4 cup
Source: Martha Stewart Living Television, March 2001
- 1 piece (3/4-inch) fresh chile, roughly chopped
- 3 tablespoons Maldon salt
Place chile and salt in a spice grinder. Pulse to combine.