A damn good margarita is so much better when sipped with a smoky and spicy chile salt on its rim. Ok, ok, we know you may have a bottle of tajin at home, and although we like it too, our chile salt has that “X-factor,” bringing its flavor to another level!
With the use of dried chiles, toasted, ground, and mixed with salt and lime zest, the result is a hugely explosive concoction that will make any refreshing alcoholic drink irresistible.
So, shake up your favorite margarita or bloody mary, and mix up our chile salt this weekend for the perfect summer cocktail!
What’s in Chile Salt?
- Dried Guajillo Chiles
- Dried Chipotle Chiles
- Lime Zest
Storage of Chiles
The shelf-life of dried chiles is three to six months. When storing dried chiles, store them in airtight containers in a cool dark place. Alternatively, you may keep them in an airtight container in the freezer. This step will ensure that the chiles stay fresh for the maximum time.
Toast the Chiles
Before use, toast the dried chiles in a dry sauté pan at medium heat to enhance those flavors by releasing their natural oils. When they appear intensely aromatic, they are ready for use. The toasting process should only take 1 minute. Be careful not to burn them as they will develop a bitter taste.
How to Salt the Rim of a Cocktail Glass
Begin by pouring lime juice into a bowl, creating a shallow pool of lime juice. Then, dip the rim of each glass into the lime juice, making it sticky. Finally, turn the glass upside down onto a plate of chile salt and make at least one circular rotation of the glass in the salt. This motion will ensure that the rim is generously covered with chile salt.
Uses for Chile Salt
- Salt the rim of a cocktail glass for your favorite margarita or bloody mary.
- Season steaks, chicken thighs, or shrimp.
- Sprinkle it on guacamole for some extra spice.
- Season toasted nuts.
- Sprinkle it atop avocado toast and an over-easy egg.
Whether it is classically prepared or combined with a fruit puree, any margarita pairs well with this chile salt. You may also pair it with a bloody mary. Here are some noteworthy suggestions:
Storage of Chile Salt
Store leftover salt in an airtight jar. For maximum freshness, store it in the refrigerator and consume it for up to three months.
Toast the Chiles
- Cut open whole guajillo and chipotle chiles (approximately two each) and remove seeds with a paring knife.
- Place sauté pan on the stovetop at medium heat. Add dried chiles to the pan and toast them for 1 minute or until fragrant.
- Grate the lime zest. Set aside.
Make the Chile Salt
- Grind the dried chiles into a powder in a spice or coffee grinder.
- Combine chile powder, salt, and lime zest in a mixing bowl. The chile salt is now ready for use.