Chipotle Sea Salt Recipes

CHIPOTLE SEA SALT

Steps:

• Preheat oven to 250 degrees Fahrenheit. Empty the jar of chipotle peppers into your blender and blend on high until smooth. Measure out ¼ cup of this chipotle paste then save the rest for another recipe.
• Mix the salt and chipotle paste in a small bowl until well combined. Spread it out evenly on a small, parchment paper-lined baking sheet.
• Place the baking sheet in the oven for 30 minutes, or until the chipotle-covered salt is dry. Remove the baking sheet from the oven and stir the salt occasionally until it is cool.
• Once it is cool enough to handle, use your fingers to break apart any large chunks. The salt will keep indefinitely stored in a cool, dry place.

CHIPOTLE SALT

Steps:

• Place the salt and chipotle-powder in a small container with a lid, seal the container, and shake vigorously for several seconds until the chipotle powder is evenly distributed in the salt.
• If you cannot find chipotle powder, grind chipotle flakes until they are reduced to a fine powder.

CHIPOTLE SALT

Steps:

• Place the salt and chipotle powder in a small container with a lid, seal the container, and shake vigorously for several seconds until the chipotle powder is evenly distributed in the salt. You should not see large specks of red. Chipotle salt will keep indefinitely.

CHIPOTLE-LIME SALT

Steps:

• Toss 2 tablespoons flaky sea salt and 1 teaspoon chipotle chili powder on a baking sheet. Finely zest 2 limes over. Bake in a 350°F oven, stirring occasionally, until lime zest is dry, about 5 minutes. Let cool.

CRISPY CHIPOTLE ROASTED SMASHED POTATOES

Steps:

• Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
• Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.