So, I made some jalapeño salt for the first time, I used dehydrated jalapeños and essentially blended it with kosher course salt. It became more on the side of a fine power (it is delicious). I am wondering if I could make flaky salt with the salt that has dehydrated jalapeños mixed in with it? Has anyone tried it before? Would it create the salt to be less spicy? TIA
[link] [comments]
from AskCulinary https://ift.tt/nG6BUwp
Comments
Post a Comment