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Nutrition Facts
Serving Size 5 g
(Approx. 135 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.
Three Chili Salt
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
135  People


Recipe makes 135 Servings

1/2 cup(s) dried arbol chiles, stems removed if needed
4 guajillo peppers, stems removed
4 dried ancho chiles, stems removed
2 cup(s) kosher salt
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Set a medium sized non-stick skillet over medium high heat. Add dried chilies and toast in pan until peppers just start to get darker in color.
Remove toasted peppers to a paper towel to cool completely.
Place toasted peppers into a blender and pulse until ground into powder.
In a bowl, combine chili powder and salt and mix well by hand to incorporate.
Place in a sealed container and use immediately or allow to sit for at least an hour to allow flavors to meld.


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