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Each year, I grow these adorable pepper plants.
And, each year, I make my Spicy Salt blend which I use in almost all of my cooking throughout the year.
I snip off all the little peppers with garden scissors. The reason I do this is because they grow back. I can get two harvests from one plant in the growing season.
Wash them and let them dry out completely.
Then I grind them up in a coffee grinder. I have two coffee grinders, one for coffee and one for peppers. Trust me when I say that I won’t get them mixed up. 🙂
1 canister salt (26 oz.)
1-1/2 oz ground black pepper
2 oz. ground red pepper (or however much I was able to harvest)
1 oz. ground garlic
1 oz. chili powder
2 oz. ground cumin
1 oz. ceylon cinnamon (not cassia)
Mix it altogether and store it in cute little spice jars. I use it in all my soups, stews, chilis. And, I just used it to make fish tacos. Yummy stuff!