We visited Cabramatta for one of my foodie tours. At Bele Fruit and Veg (you must visit! Friendly, fresh and entertaining), we were given samples of juicy sweet pineapples from Queensland. On the platter, was a mound of Chilli Salt to dip the pineapple into. It was salty, spicy, sour and sweet all in one quick dip. I promised to let everyone know how to re-create it at home:
So easy: In a blender, process together one large fresh red chilli (stems, seeds and membranes removed), 4 tablespoons sugar and 2 tablespoons sea salt. This will keep for quite a few months as the salt is the preserving agent.
So easy: In a blender, process together one large fresh red chilli (stems, seeds and membranes removed), 4 tablespoons sugar and 2 tablespoons sea salt. This will keep for quite a few months as the salt is the preserving agent.
