Chilli Salt
“Every jar of homemade chilli jam holds a little patience, a lot of flavour, and a burst of warmth that brings people and food together.”
Ingredients
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2 Parts Chillies (Choose the chilli that suits your heat level)
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2 Parts Sea Salt (Coarse or fine, depending on your preference)
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1 Part Garlic (Powder or fresh, finely chopped)
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2 Parts Sugar (Optional)
What You Will Need
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Sterilized jars/containers that can be sealed air tight
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Pestle and Mortar or Food processor (a pulse setting is ideal)
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Baking tray
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Baking/Greaseproof paper
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Oven or Food dehydrator
Chilli salt is one of those simple little creations that instantly transforms everyday cooking. With just a few ingredients and a touch of patience, you can make a vibrant, aromatic seasoning that adds crunch, colour, and a bright kick to anything you sprinkle it on. Whether you’re finishing roasted veg, lifting a salad, or adding flair to weeknight meals, this homemade blend brings heat and personality in every pinch.
Preparation
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Pre--Heat your oven between 40 - 50°C (104 - 122°F)
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Cut the peppers and remove the seeds, then chop into small chunks
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Chop the garlic and chillies into small pieces
Cooking
If you’re using fresh or frozen chillies, it’s essential that they are thoroughly dried and all moisture is removed. This helps prevent mold growth and keeps your finished salt fresh for longer.
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Prepare the ingredients: Spread all ingredients thinly onto a baking tray lined with baking paper. (Do not add the sugar yet, if using, it should be added right at the end before packaging)
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First drying stage: Place the tray in the oven for 1 hour
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Remove and grind: Take the tray out of the oven and grind the mixture using a pestle and mortar or a food processor
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Return to the oven: Spread the mixture back onto the baking tray and place it in the oven for another 1 hour
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Repeat as needed: Continue this cycle, dry, grind, dry, until all moisture has evaporated and the mixture reaches a texture that suits you.
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Cool and store: Once completely cooled, transfer the finished salt into sterilized jars (see below for jar sterilization).
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Seal: Secure the lids tightly to lock in freshness.
Sterilizing The Jars
Our preferred home method is to sterilize glass jars in the oven. Always take care when handling boiling water and hot glass, use heat‑proof gloves and protect your surfaces with heat‑resistant mats to avoid burns or damage.
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Pre‑heat the oven to 130°C
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Boil a kettle
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Wash the jars and lids in warm, soapy water
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Place the jars (not the lids, as they may contain plastic) on a baking tray and heat them in the oven for at least 10 minutes
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Put the lids into a heat‑safe container, such as a ceramic jug, and pour over the boiled water
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After more than 10 minutes in the oven, remove the jars from the oven and allow the lids to dry off
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Take care not to expose the lids to excessive heat, as the plastic may warp
Storing Your Chilli Salt
Once sealed, keep your jars in a cool, dark place to maintain freshness. While it’s not a strict rule, properly sealed jars of chilli salt can typically be stored for up to a year in a cool cupboard. Ensure you have no moisture in you jar to avoid any mold. Check before use each time if unsure.
The final step is the best one, enjoying your homemade chilli salt and sharing it with family and friends. Whether you sprinkle it on your meals, pair it with chips, or gift a jar to someone special, it’s a little pot of heat and happiness made by you.