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Nutrition Facts
Serving Size 5 g
(Approx. 40 Servings)
Amount Per Serving
Calories 5 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 1370 mg 57%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 0 g
Vitamin A 20% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

3 Chili Salt

Prep Time
10 minutes
Cook Time
Total Time
10 minutes
40  People


Recipe makes 40 Servings

3 dried guajillo peppers, roughly chopped, stems discarded
2 dried ancho chiles, roughly chopped, stems discarded
2 dried arbol chiles, crushed, stems discarded
1 1/2 cup(s) kosher salt
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Place peppers into a blender and blend until texture is very near a coarse powder, some small chunks might remain which is fine.
Add dry pepper mixture to salt and shake or stir well to blend.
Use immediately or cover and let sit. As salt sits it will bleed out pepper oils and will color and flavor salt.
Chef's Note: Salt will keep up to 1 month covered. Use on any grilled meats, grilled corn or grilled vegetables, or even to rim a cocktail glass.


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