eat make read

After seeing this post on Chez Pim a while ago, I was inspired to try out the chili salt. I accidentally picked up a green serrano pepper instead of a red chili pepper, but I decided to go for it anyway. It’s a super simple recipe and really jazzes up the mango. Because I used a super hot chili, a little went a long way, but I really loved the contrast of flavor between salty, sweet and spicy. I liked it so much that I decided to use it as a rub on some baby back ribs… I also think it would be pretty tasty on some popcorn.