Ingredients
- 3 tablespoons dehydrated thinly sliced jalapenos
- 1 tablespoon (15 ml) salt
Instructions
- Decide first whether the seeds stay. They were dried along with the slices and carry the bulk of the heat, so picking them out now is the only chance to make this milder.
- Grind it coarse and stop early. Reduced to dust it distributes the heat evenly, which sounds desirable and in practice means every mouthful is the same — the pleasure here is in hitting a hot fleck.
- Tip it onto a plate and look at it. If the green and the white have separated into layers, stir it with a fork rather than grinding it again.
- Taste it on something bland and wet; a piece of cucumber works. Tasted dry off a finger, the heat reads much lower than it will on hot buttered corn.
- Let the grinder rest between batches if you are making several of these. The motor warms, the chilli oil goes off into the air, and the last batch comes out noticeably milder than the first.
- Sealed and out of the sun it stays hot for six months. The green fades to olive long before the heat does, so colour is no guide to strength here.
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