Condiments
Aji limón chilli salt
Chilli salt is one of the simplest ways to use a big harvest. Aji limón has a lemony, fruity flavour that suits salt perfectly, and a little lime zest brings it forward. Sprinkle it on eggs, fish, avocado, watermelon or fresh pineapple, or use it to rim a glass.
Aji limón pods ripen from green to a bright lemon yellow. Pick them fully yellow for the best flavour and colour.
- Prep 10 min
- Cook 60 min
- Total 70 min
- Makes about 150 g
Ingredients
- 6 to 8 ripe aji limón chillies
- Zest of 2 limes
- 150 g flaky sea salt
Method
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Step 1
Dry
Heat the oven to 70°C. Halve the chillies lengthways and lay them cut-side up on a tray with the lime zest spread thinly beside them.
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Step 2
Bake
Dry for about 1 hour, until the zest is crisp and the chillies are brittle. Larger pods can take longer.
-
Step 3
Grind
Cool, then blitz the chillies and zest to a fine powder in a spice grinder.
-
Step 4
Mix
Rub the powder through the salt with your fingers. Keep in an airtight jar out of the light for up to 6 months.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
