Chilli and Lime Salt

Makes approximately ½ cup

 Ingredients:

• 1 Wicked Hots Red Cayenne Pepper
• ½ cup flaky sea salt
• Finely grated zest of 2 limes

 Method:

1. Remove the membrane and seeds from the cayenne pepper and chop flesh finely. Combine with the salt and lime zest in a mortar and pestle and pound to a uniform blend.
2. If you’re not using the salt within the next few days, dry out in an oven. Place the salt onto a lined oven tray and fan bake at 120C for 15 to 20 minutes. Store excess in an airtight container.

Use as a condiment on any dish instead of regular salt. Delicious on fish, chicken, charred shishitos (see recipe), eggs and grilled vegetables.