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Peruvian Chili Salt

Serves about 1/2 cup Spice Mix vegan, Spice Mixes

Peruvian Chili Salt

In the heart of Peruvian kitchens, a jar of Peruvian Chili Salt stands ready, a faithful companion to the daily meal. This pantry blend is a staple, bridging the gap between humble ingredients and vibrant flavors. It reflects Peru's rich tradition of seasoning, where simplicity meets the deep flavors born from the Andean landscape. Whether sprinkled over roasted corn or used to enliven a simple potato dish, its presence is as consistent as the Andean sunrise.

Peruvian Chili Salt brings a lively kick of heat and depth to any dish it graces. The chili flakes provide a warm, invigorating spice, while fine sea salt enhances every nuance. Garlic powder adds a savory note, and a touch of cumin weaves an earthy undertone. This blend offers a robust flavor profile, transforming everyday meals into something memorable with just a pinch.

Ingredients

  • 3 tbspchili flakes
  • 2 tbspfine sea salt
  • 1 tbspgarlic powder
  • 1 tspcumin

Method

  1. Place a small, dry skillet over medium heat. Add 3 tablespoons of chili flakes to the skillet. Stir continuously with a wooden spoon to ensure even toasting. Toast the chili flakes until they release a warm, spicy aroma and deepen slightly in color, about 2 to 3 minutes.
  2. Remove the skillet from heat and immediately transfer the toasted chili flakes to a plate to cool. This prevents them from continuing to cook and possibly burning in the residual heat of the pan.
  3. Once the chili flakes have cooled completely, combine them with 2 tablespoons of fine sea salt, 1 tablespoon of garlic powder, and 1 teaspoon of cumin in a spice grinder or mortar and pestle. Grind the mixture until it reaches a uniform texture, ensuring the spices are evenly distributed.
  4. Transfer the Peruvian Chili Salt to an airtight container. Make sure the container is clean and dry to prevent any moisture from affecting the blend.
  5. Store the container in a cool, dark place, such as a pantry or cupboard, to preserve the flavors. Use the chili salt within a few months to enjoy its best aroma and potency.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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