An easy way to perserve the flavour of fresh of chii peppers all winter long. A versatile seasoning.
Author: Trish | The In Fine Balance Food Blog
1-1/2cupcoarse sea salt
1cupfresh chilies I used Thai chilies, green stems removed, left whole. you can remove the seeds if you wish, but that means handling the cut chilies and that could be just too much work not to mention hard on your hands
Add chilies to small bowl of food processor and pulse several times until very finely minced. You don't want a paste, so I wouldn't use a blender for this. Add the salt. Pulse several more times so that everything is a pretty orange-pinky-red colour. Store in an airtight container. You can use this right away, but storing for a week or so will distribute the flavour of the chillies more quickly.
Chili Pepper Salt https://www.infinebalance.com/chili-pepper-salt/