Prep time: 5 mins
Makes: ½ cup
- 1 large fresh red chilli
- ½ cup flaky sea salt
- finely grated zest of 2 limes
- Remove seeds from chilli and slice flesh into tiny pieces.
- Mix with the sea salt and lime zest in a mortar and pestle or food processor and pound or blitz to form a fine crumb.
- If you want to store the salt for later use, dry it out in the oven at 150˚C for 30 minutes.