- 1 Small Hatch chile, dried
- 1 Cup Kosher or sea salt
- Using a food processoror, grind dried chile into a flaky texture.
- Add salt and grind until completely mixed.
- Store in a sealed container, in a cool, dark place for up to 6 months.
Get in an arm workout by grinding the chiles and salt by hand in a molcajete (mortar and pestle).