Finishing Salts

Well, we all know it's best to limit your salt intake, but a few granules of some of your favorite rock salt to finish your dish can make something from just "ok", to "wow, that's amazing". One super quick way to transform your Fleur De Sel, Coarse Sel Gris or even Himalayan Pink salts is to flavor them....yes, flavor them. One of my best ways to spice up a dish last minute is what I call my "Fire salt". Every year I grow a variety of hot peppers, Habaneros, Thai chilis, Kung Pao's etc....they almost always produce more than I need for my salsas, and hot sauces so I dry them. Stored in an airtight container, they're good for a few years. To make the salt, I use a coffee grinder or a mortar and pestle and simply place a few dried peppers of my choice...pulse the grinder or lightly smash them with the mortar and pestle. Last step, pour in your coarse salt and pulse once, not crushing the integrity of the salt chunks, merely mixing the peppers and salt. Store in an airtight container for your next "wow" moment! This salt will give you an awsome kick for those who like it spicy without overpowering your tastebuds.