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Chile Salt

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


  1. Place chile and salt in a spice grinder. Pulse to combine.

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