Chili Verde Sea Salt
Regular price $7.00 Sale price $6.97 Save $0.03
Bite into a grain of this salt and youre in for a treatthe flavor explodes, just like you have bitten into a fresh green chili. This salt is more than simply spicy it has a three dimensional flavor that is an unexpected surprise. This is great for Mexican dishes and seafood. How about trying a pinch of Chile Verde sea salt on a bowl of chocolate ice cream?
Ingredients: Sea Salt, Green Chili.
How to use
With your sweet treats: Salt rounds out flavors not just in savory foods but sweet treats as well, and magnificently! Often balancing an overwhelming sweetness in caramel or the bitterness of dark chocolate, flavored sea salts awaken all the right parts of your dessert in ways that will oh-so-pleasantly surprise.
Over fine fish: If the meek shall inherit the Earth, these are the dishes of the new world: modestly garnished, aptly impactful, and beautiful in their simplicity. Besides being a bright, beautiful finishing salt for your seafood entre, flavored salts reinforce savory, yet subtle flavors. Try a flakey white fish lightly drizzled in a garlic chili sauce and garnished with Lime Fresco or Chili Verde sea salt. Enjoy plump sea scallops gently seared and then garnished with Vintage Merlot or Matcha sea salt.
With bread & cheese, please: To melt your cheese-mongering heart, try a creamy goat cheese, brie, or even just plain whipped cream cheese with our Fusion Sun-Ripened Tomato, Chipotle, or Wild Porcini sea salt; just avoid choosing a cheese that is already heavily salted like a Parmesan, Romano, or Asiago. A soft spreadable pub cheese is nice on a cracker but even better when its finished with Sriracha sea salt. And while the bread is right next to the cheese plate, you may as well sprinkle some Roasted Garlic Sea Salt or Black Truffle Sea Salt in the olive oil. Who needs dinner with this spread?
1 cup black beans
2 cups water
1 teaspoon sea salt chili verde
1 fresh jalapeno chili chopped
1 clove of garlic chopped
3 tablespoons olive oil
1 tablespoon dried chili jalapeo
teaspoon black pepper ground
teaspoon chili chipotle ground
cup fresh cilantro chopped
2 fresh tomatoes diced
1 small onion chopped fine
Juice of 1 limes
1 large avocado chopped
In a pressure cooker combine water, black beans, teaspoon sea salt verde, fresh jalapeo, and garlic. Bring to boil, reduce heat, and simmer for an hour until beans are quite soft but not falling apart. At this point most of the water should be reduced; uncover and prepare the rest of the ingredients.
In a salad bowl combine, olive oil, dried jalapeo, black pepper, chili chipotle, fresh cilantro, chopped tomatoes, onion, lime juice, avocado and sea salt verde. Mix well and then add black beans; taste and adjust seasoning. Serve hot over tortilla bread.
Cooks note: Beans should be cooked until water is reduced if not using pressure cooker you might need to add water and cooking time may exceed.