Sometimes you just need to add a hint more spice to a dish. Maybe you forgot to taste along the way, or the chile pepper you used just didn’t have the oomph you expected it to. Well, you need to salt your dish, right? Why not give it a go with some chile verde salt? It’ll season and spice your food at the same time.
We dehydrate green chiles such as Hatch and Poblano chiles until their completely desiccated. Afterwards we grind them up and add the mixture to brine that is then dehydrated until we achieve this spicy salt with the pale yellow color of banana flesh. We especially love to use this over freshly cut mango and papaya, or use it to rim a margarita glass.
