Hot Carolina Reaper or Ghost Pepper Salt

Homemade spicy salt made with a blend of hot and aromatic peppers. Feel free to make your own blend using the proportions in the recipe as a template. Great recipe for frozen hot peppers too.

Prep time: PT5M

Total time: PT725M

Rating

5 stars (3 reviews)

Keywords

carolina reaper recipe

Ingredients

1-2 oz Super hot peppers (~6 peppers) (Carolina reapers, scorpion peppers, ghost peppers, etc )
1 oz Aromatic, fruity hot peppers (~6 peppers) (habanero, scotch bonnet, fatalii, or similar )
1 lb Coarse kosher salt or Morton kosher salt

Cuisine

American

Steps

Wearing gloves, remove the stems from the peppers.
Cut the peppers into pieces with the scissors letting them fall directly into the food processor.
Add the salt to the food processor and puree until the peppers are finely ground with no large particles or pieces of skin.
Spread the salt onto a baking sheet lined with parchment and allow to dry until it's no longer wet. This will take a day or two at room temperature. You can speed up the drying process by using a fan.
The salt can be dried in around 12 hours in a dehydrator at about 90 F. If you want to do that it's a good idea to dry it in the garage since the aroma will permeate the air.
When the salt is dry, store it in a labeled container in the refrigerator for long term storage. I like to take out a tablespoon or two at a time to keep in a bowl on the dining room table.

Nutitrion

Serving Size: 0.5 gram
Sodium: 879 mg

Reviews

Dave on 2025-04-14 (5 stars):
Great recipe for traditional hot salt, I make this all the time from various peppers that I grow. I came across a really crazy unique Carolina reaper salt that you should try www.saltandscoville.com its next level instant heat, not as cheap as making yourself but definitely the wildest salt I have ever seen.
Hortense on 2024-11-30 (5 stars):
Hot!
Chris Larson on 2024-11-30 (5 stars):
I LOVE hot pepper salt. Was gifted a jar of it some years back and discovered it goes great on steaks, eggs, and in soups. Thanks for publishing a recipe so I can make my own!