All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

7 December 2015

Want spicy salt? Or salt with additional flavor? Learn how to make your own salt blends for gifts or home use. Here is a method with recipe.

If you’ve ever perused the aisles of a specialty food store, you’ve probably encountered a variety of salt blends available to you. There are some wonderful blends and combinations for pretty much anything you might need. You might even own a few. I do. I’ve received them as gifts and I’ve picked some up myself.

But, I soon realized that I wanted specific blends of my own, and the stores just weren’t selling them.

So, we made our own. We have small batches all over the house now with different combinations, like a spicy celery salt blend in the bar for Bloody Mary’s, or this very excellent Superhot Salt blend in the kitchen that I like to use as a finisher.

Some meals call for a fresh blast of salt over the top for serving, but as you know, I personally enjoy the heat. You may or may not like it as hot as I do, but the principle still applies. You can incorporate milder peppers or other dried ingredients to achieve the flavors you desire.

To make your own salt blends, you’ll need…SALT! But not just any salt. Look for flaky salt, the larger the flakes the better. You’ll be blending or grinding them into smaller flakes. You’ll also need dehydrated chili peppers or pepper flakes. You can purchase some in the store or order online.

Or, if you’e like me, you can dehydrate them yourself. See: “How to Dehydrate Chili Peppers” or our “Spicy or Chili Pepper Blends” pages.

This is a very basic recipe that only uses salt and peppers, though you can also add in other dried ingredients, such as garlic powder, peppercorns, dried lime zest, etc.

Make Your Own Spicy Salt Blends - Like Superhot Salt!

How to Make Spicy Salt Blends

Set the ingredients into a food processor or use a mortar. I used our molcajete. It works great. Focus on the amount of salt. This is a salt blend, after all. Process it or grind up.

Make Your Own Spicy Salt Blends - Like Superhot Salt!

Once everything is ground up to your desired consistency, transfer it to a serving jar or better yet, to a grinder. I like to store it in a jar, but with a grinder, you can grind just a bit over your foods as needed. I keep versions of this down in our bar for meals. I also like to keep a superhot spice blend with just a few pinches of salt in the bar for pizza nights. It is the PERFECT spicy pizza topping. So good!

Also, homemade salt blends make wonderful holiday gifts. Again, you don’t have to use SUPERHOTS like I do. Consider what flavors you might want to incorporate for your family and friends.

What do they love? Focus on that. But if you know any chiliheads out there, and I’m guessing you do, they would LOVE to receive something like this at the next holiday gathering. Enjoy!

Make Your Own Spicy Salt Blends - Like Superhot Salt!

Patty’s Perspective: I particularly LOVE salt, more than I should, I’m sure, but I often want more flavor than just salt. This type of salt blend is great because when you grind it onto your food, it will be very fresh and powerful.

And yes, this makes an excellent holiday gift because most people won’t think of making it for themselves. Once they try it, though, they’ll be asking for more.

Check Out Some of My Other Homemade Seasoning Blends

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

4.5 from 2 votes
Make Your Own Spicy Salt Blends
Prep Time
2 mins
Cook Time
2 mins
Total Time
4 mins
Want spicy salt? Or salt with additional flavor? Learn how to make your own salt blends for gifts or home use. Here is a method with recipe.
Course: Main Course
Cuisine: American
Keyword: citrus salt, seasonings
Servings: 48
Calories: 1 kcal
  • ½ cup coarse sea salt
  • 2 tablespoons crushed dried peppers I used a blend of Reaper, 7-Pots and Scorpions, but use milder peppers for less heat
  1. Add all ingredients to a small food processor, or, if you’re like me, to a molcajete.
  2. Pulse to combine in the food processor, or use the pestle to grind up the salt and peppers into a uniform blend.
  3. Store in airtight containers until you’re ready to use!
Recipe Notes

Heat Factor: Mild to Hot, depending on the peppers you use.

Nutrition Facts
Make Your Own Spicy Salt Blends
Amount Per Serving
Calories 1
% Daily Value*
Sodium 1179mg49%
Potassium 11mg0%
Vitamin A 165IU3%
Vitamin C 0.2mg0%
Calcium 1mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.


  1. 4 stars
    I’ve made my own ghost pepper salt for a few years now but I don’t use dried peppers. I blend fresh picked ghost peppers in a small food processor, then add coarse sea salt to that yummy dangerous oily mess. I add about one or two Tablespoons of salt per pepper. I give it a pulse or two then place it in a jar and put a lid on it. Shake it every day, and in about a month, the salt has absorbed all the spicy moisture. Once the salt is dry, I place it into small pepper grinders and give as gifts. Wonderful stuff!

    1. Michael Hultquist - Chili Pepper Madness

      Sounds great, Lyle. Thanks! It does make a wonderful gift.

  2. Lyndon Pousson Sr

    5 stars
    Dear Sir;
    I want to make my own ghost pepper salt. Your instructions “Make Your Own Spicy Salt” are very good. My favorite store-bought variety is the one from Savory Spice Shop in Franklin, TN. The ingredients are ghost peppers, salt and Chocolate Extract. I have all of the ingredients but I don’t know how or when to add the chocolate extract. Do you have a recipe?
    Thank you very much.

    1. Michael Hultquist - Chili Pepper Madness

      Hello, Lyndon. If you’re working with a liquid extract, you’ll need to mix everything together and then dry the salt mixture. You can either do this in a dehydrator, or spread the salt, pepper and extract mixture onto a baking sheet and bake it on very low heat to let the moisture evaporate. This will leave the extract flavor with the salt. Let me know how it works for you. I use a dehydrator for making citrus salts all the time. Works great.

This site uses Akismet to reduce spam. Learn how your comment data is processed.