Hatch Sea Salt

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Hatch-Infused Sea Salt


  • 1 Small Hatch chile, dried¬†
  • 1 Cup Kosher or sea salt


  1. Using a food processoror, grind dried chile into a flaky texture.
  2. Add salt and grind until completely mixed.
  3. 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).