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Ingredients
- 3 orange habanero peppers
- 1 cup fine sea salt
- 1/2 cup coarse sea salt
Method
- Preheat broiler to high.
- Place peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Wrap peppers tightly in foil; let stand 10 minutes. Peel peppers; chop coarsely.
- Preheat oven to 185°F.
- Place peppers and fine salt in a food processor; process until finely ground. Spread mixture on a baking sheet; bake at 185°F for 45 minutes, stirring after 25 minutes. Cool completely on pan.
- Place pepper mixture in a bowl; add coarse salt, stirring to combine and break up any clumps. Store in an airtight container up to a month.
