I saw an company at the farmers market this weekend selling
chipotle salt, $6 for about 2-3 ounces. I decided to make my own.
1 can of Embassa Chipotles in Adobo (*)
1 pound of semi-fine rock salt (could use kosher, too)
1/2 cup (or more) cilantro leaves - optional, I suppose
Juice of 5 limes
(*) I use Embassa brand because there's more chilies and less
tomato sauce.
Puree everything but the salt (stick blender to the rescue). Mix
in the salt. Spread on a cookie sheet and set in a low oven
(130F) for 5 hours, mixing it up every hour so it dries evenly.
Using the rock salt like I did, nothing clumped up at all. Kosher
salt may pose more of a problem in that regard.
You can then grind some of it fine to use as a table salt, or use
the coarse salt as is for whatever. I haven't figured out what
all 'whatever' is yet, but I'm sure I'll find some uses. Would
make good gifts if you put it in fancy jars.
Total cost - about $2.10/lb. I think I'll try some other flavors
using the same method. I forget what other flavors they were
selling. Any other ideas, anyone?
-sw