SALT - Vietnamese Chili Salt

By Unblond1

Ingredients

• 1 part salt
• 2 parts sugar
• red Thai bird chiles, to taste
• drops lime juice
• I use good quality sea salt that has a significant moisture content. It has a sharp, piquant and briny aroma and doesn't taste as harsh as regular table salt. This type of salt is perfect for dipping fruit.
• I use unrefined loose cane sugar for the golden color it adds to the seasoning and of course for its strong aroma. Look forrapadura sugar in your specialty store.

Preparation

Step 1

Wash and stem the Thai bird chiles. Pat them dry with a paper towel. Depending on how you can tolerate the heat, remove and discard the seeds from the chiles. The seeds are attached to a ribbed membrane which where most of the heat of the pepper is. Finely chop them.

In a mortar and pestle, combine the sugar, salt and red chiles. Drizzle a few drops of lime juice and I macerate for a few hours. The salt will turn a pinkish color.

Peel and cut the mango into long pieces. Dip the mango into the salt and enjoy!

Also try with Granny Smith or other apples.