Preheat your Egg to 120°C with just the stainless steel grid for a direct cook.
Take a baking tray and line with some baking parchment.
If you don't want too much heat, deseed the chilli before blitzing.
In a food mixer, blend the Scotch bonnet chilli, lime zest and salt.
Spoon the mixture onto the baking parchment and then use a spoon to flatten the mixture.
Place the baking tray in your Egg and bake for 30 minutes to dry out.
Give it a good zhuzh every 5 to 10 minutes.
Shut down the Egg and leave to cool inside the Egg for a few hours, or overnight.
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.
We sprinkled the salt over Fried Plantain and used it to flavour popcorn.
