If you are team spicy, then this recipe for Fire Salt is for you! Its easy to make and flavorful too. The good news is you can make the Fire Salt recipe as spicy or as tame as you want to.
Where are my backyard gardeners?? Whether you enjoy growing in containers, have an indoor garden or have a robust garden area this is a great recipe to preserve your peppers in a useful way.
One of the struggles with growing summer vegetables is that when its a good year, you are swimming in tomatoes, peppers and all the other things you are growing. A person or a family can only eat so many green beans or peppers, am I right??
I love finding ways to make things with my garden bounty, like amazing 30 minute Roasted Tomato Sauce, Jalapeno Salt (spicy!!), Dehydrated Tomato Skins, Tomato Salt and much more.
If you don't want to dehydrate anything yet want to make a spicy salt, well then you HAVE TO make my Sriracha Salt recipe!! Its amazing, just 2 ingredients and makes the best food gift!! I put this on the net about 10 years ago and so many people have made it 🙂
You can use homemade Fire Salt to season beef, pork, poultry, seafood, vegetables, eggs breads and more. It also makes a fabulous homemade food gift or host/hostess gift. Package it in a cute vial, mason jar or salt cellar and people will love it!
Table of Contents
Ingredients for Fire Salt
- Peppers, you can use previously dehydrated peppers or dehydrate your own in a dehydrator or oven.
- Onion , dehydrated onion pieces or dehydrate your own or even onion powder or granules.
- Salt. I typically use a combination of table salt and kosher salt for this however any salt will work.
Variations
- I grow onions so I like dehydrating some of those to add to this homemade seasoning. You can simply add onion powder to your dehydrated peppers in its place if you like.
- I grow garlic and add it to almost everything. I even eat it plain with salt (LOVE!). However, I do not add it to this, simply because I am looking for a specific pepper/onion flavor. Feel free to add garlic powder to yours.
- I like a purer Fire Salt, so I don't add paprika or chili powder, I like the satisfaction of knowing what I grew, dehydrated and ground up. But that's just me, you do you and add whatever you feel you'll enjoy and make this seasoning your own.
- The hotter the peppers, the hotter the salt. Use all one variety or 6 different peppers spicy and tame, its up to you!
- Add as much or as little salt to this as you like. If salt is an issue, this is a great what to come up with a seasoning that is lighter on salt.
Tips
- If you are not using your garden peppers for this, be sure you have rinsed store-bought peppers well and try to purchase organic.
- Don't do this on a wet day, as the high moisture in the air works against you drying out the vegetables and can take longer.
- Use a dehydrator to dehydrate your peppers and onions. It does a great job! For the tiniest pieces that want to fall through the rack, place those on a piece of parchment paper on one of your dehydrator racks.
- No dehydrator? No problem! Place sliced peppers and onions on a wire rack over a parchment paper lined baking sheet or directly on a parchment paper lined baking tray.
- I have found using a high powered blender is best for grinding this up vs a food processor. It can grind it finer. You can use a mortar and pestle or spice grinder as well.
Once you place your dried peppers and onions in your blender, give them a good blitz until they become powder. Allow it to settle a bit and then add salt, give it a blitz and you are good to go!
Let the dust settle a bit before you open the lid, especially if you are using very spicy peppers. Or else, lol!
What Can I Use Fire Salt For?
- Rim Bloody Mary's or cocktails.
- Season your chicken, beef, pork, seafood or vegetables with Fire Salt.
- Give your corn on the cob a spicy kick!
- Use it anywhere you would use salt & pepper like soups, stocks, rice etc. Just know the heat level of your Fire Salt and use accordingly.
- Its delicious on popcorn and grilled or sautéed nuts.
Storage
Store in a spice jar or mason jar. This will keep indefinitely as long as no moisture gets in.
I have an Excalibur Dehydrator and I use it for so many things, however you can also make Fire Salt in the oven. This is a great beginner dehydrator (8 trays and a digital timer/temp etc. area) that works so well and is at a good price point in my opinion.
Hope you enjoy this homemade seasoning recipe! XO Colleen
DIY Recipes You Want To Make
Fire Salt
Equipment
- dehydrator or oven
Ingredients
- 1 pound Fresh peppers - a blend of spicy and tame peppers jalapeno, poblano, shishito, cayenne, birds eye, bell, banana etc. For extreme heat, ghost pepper, habanero etc. Note: One pound would be after cutting the peppers into slices.
- 1 onion, sliced thin I like using a sweet (Vidalia) onion
- ½ cup salt more or less. Use kosher salt, table salt or your personal favorite type of salt
Instructions
- Place pepper rings and onion rings on your dehydrator racks, don't crowd them If any tiny pieces want to fall through your racks, like an area with parchment paper for those.
- Dehydrate at 140 degrees till crisp. Time will vary based off type of dehydrator, location, weather, vegetables used, thickness etc. Could take 4-24 hours depending.
- Alternately, dehydrate in an oven on a rack placed over a baking sheet or on a parchment paper lined baking sheet at 200 degrees for 4-12 hours. If vegetables are directly on a baking sheet, move them around every 2 hours.
- Place dried peppers and onions in your blender and blend till dust. Add in an equal amount of salt (or less salt if watching salt) blend again. Taste and adjust if necessary. Store in a sealed jar.
- Optional, add in ¼ as much garlic powder as you have ground peppers/onions as well as other seasonings you may have on hand to make your own special seasoning.
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