Red Hot Salt
I love spice and color in my food, and this vibrant red salt provides a pleasantly smoky aroma, great color, and a fine, mysterious flavor. It will brighten up just about any salad, vegetable, meat or poultry, and the combination is an essential ingredient in my Spicy Basque Mixed Nuts (page 8).
Ingredients
- 2 teaspoons ground piment d'Espelette or other ground mild chile pepper
- 1/2 teaspoon hot-smoked pimentón de la Vera or other hot-smoked paprika
- 1/2 teaspoon mild paprika
- 1 teaspoon fine sea salt
Instructions
- Combine all the ingredients in the jar. Cover, and shake to blend. (Store the salt mixture, sealed in the jar, at room temperature for up to 1 month. After that, the flavors will begin to fade.)
Notes
Piment d'Espelette, the mildly spicy pepper from France's Basque region and the pimenton de la Vera from Spain, can be found on my Amazon Store on the home page of PatriciaWells.com.
Nutrition Info Per Serving
Nutrition Facts
Red Hot Salt
Serving Size
1 teaspoon
Amount per Serving
Calories
1
% Daily Value*
Fat
0
g
0
%
Saturated Fat
0
g
0
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
149
mg
6
%
Potassium
0
mg
0
%
Carbohydrates
0
g
0
%
Fiber
0
g
0
%
Sugar
0
g
0
%
Protein
0
g
0
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
0
g
* Percent Daily Values are based on a 2000 calorie diet.