Smoked Scotch Bonnet and Lime Salt

Smoked Scotch Bonnet and Lime Salt

We were browsing KIN by Marie Mitchell, whilst looking for some ideas on how to serve plantain, an ingredient, which we’ve only recently discovered and love!

This zesty and spicy salt is a perfect partner with the sweet tasting plantain. During the cook, a friend suggested this flavoured salt would be great on popcorn. Immediately after the cook, we gave it a try and we can confirm that the salt is great on popcorn too.

Method

1. Preheat your Egg to 120°C with just the stainless steel grid for a direct cook.
2. Take a baking tray and line with some baking parchment.
3. If you don’t want too much heat, deseed the chilli before blitzing.
4. In a food mixer, blend the Scotch bonnet chilli, lime zest and salt.
5. Spoon the mixture onto the baking parchment and then use a spoon to flatten the mixture.
6. Place the baking tray in your Egg and bake for 30 minutes to dry out.
7. Give it a good zhuzh every 5 to 10 minutes.
8. Shut down the Egg and leave to cool inside the Egg for a few hours, or overnight.
9. Remove the baking from the Egg, you may need to break up any clumps that have formed in the mixture. Transfer to a sealed container to use at your leisure.
10. We sprinkled the salt over Fried Plantain and used it to flavour popcorn.