Armageddon Chili Salt Blend

• 1 tablespoon dried Chile de arbol, finely ground (including seeds)

• 1 tablespoon smoked Chile Morita, finely ground (including seeds)

• 2 tablespoons kala namak, finely ground (sulfurous black salt)

• 4-5 tablespoons sea salt, finely ground

• 1 teaspoon mustard seed, finely ground

If you haven't purchased your ingredients ground to your liking, use a clean coffee grinder or mortar and pestle to grind the salts, dried Chiles, and mustard seeds to your preferred texture. Transfer all of the ingredients to an airtight storage container, and shake well to distribute all of the ground ingredients throughout the salt blend. Label and date your container, and store at room temperature, away from sunlight.

Within the first 24 hours of making the salt blend, shake the jar every so often to keep distributing the ingredients, as the salts absorb the chili oils.

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