This is a version of the chili salt you find all over Mexico. The recipe is from this book by Victoria Wise. I love to dip a halved lime in the salt then rub all over a freshly grilled corn cob. So much more healthy than the usual butter and so tasty. I also sprinkle it sparingly on fruit, it's particularly good on mango or papaya.
Ingredients
4 tbsp good quality salt
4 tbsp chili powder
1 tsp cayenne
1/8 tsp ground cloves
1/8 tsp dried oregano
Mix all the ingredients together and it's ready to use. Store in an air-tight container and it'll keep for at least a month or two. Feel free to adjust the quantities of the various spices until you find a blend you enjoy.
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