Tabasco Salt

By James Ramsden •


Tabasco and salt. Two kitchen essentials. Discover how a pot of Tabasco salt could become one of your best kitchen friends.


Tabasco and salt are ingredients with much in common. They are both essential in the kitchen. They both have the ability to perk up a bland dish.  And yet they can both be misused, thrown unthinkingly onto food by someone who hasn’t bothered to taste it first, ruining a perfectly good dinner.
 
I still haven’t recovered from the incident involving my brother showering a roast chicken in sainted Tabasco. I don’t much subscribe to food absolutism, but I mean honestly. A roast chicken. Tabasco. Wrong. Fool.


Anyway, I digress. Tabasco and salt. Used properly they are both awesome. Used together they are even better. A pot of Tabasco salt will become one of your best kitchen friends – something to crumble over a chilli, to add punch to a sandwich, fire to a salad. Rim a margarita with it and you’ll see God.
 
In the interests of full disclosure I should mention that I do some work for Maldon salt, but have been neither paid nor encouraged to say the following…Maldon salt is the best salt for the job here. It has the perfect, flaky texture, making the Tabasco salt both zingy and tingly.
 

Tabasco Salt


Makes 1 jar

100g Maldon salt
A hefty few shakes of Tabasco
 
Preheat the oven to 100C. Mix the salt and Tabasco thoroughly. Spread out on a baking sheet and dry out in the oven for about half an hour. Leave to cool and store in a jar. 


 
Inspired?  Visit Great British Chefs salt recipes collection.

 

Comments


James Ramsden

James Ramsden is a 27-year-old food writer and broadcaster. He has written about food and cookery for the Guardian, the Times, the FT, delicious., Sainsbury's Magazine, London Evening Standard and many others, and presents the Lad that Lunches on BBC Radio 1. His supper club, the Secret Larder, is one of the most popular in London and was described by one journalist as "harder to get into than the Ivy."

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