Ingredients
Instructions
- Break the jalapeño slices up by hand before they go in the mill, and wash your hands straight afterwards. Dried chilli dust finds its way to an eye hours later.
- Keep the lid on for a minute after the motor stops. The dust hangs in the air inside, and the first lungful when you open it is memorable for the wrong reasons.
- Grind the chilli and salt together first. Salt is an abrasive and does the work of breaking the chilli down; on its own, chilli just flies about above the blade.
- Add the banana last and pulse briefly. It is the sweetest and softest thing here and it smears into a paste under a long grind.
- Three slices of jalapeño is a starting point. Taste a pinch off a wet fingertip — the heat of a dried chilli is not obvious until it has had a moment on the tongue.
- Keep it in a shaker or a small jar for three months. Banana powder draws damp and cakes, so a few grains of raw rice in the jar earn their place in this one.
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