TLC Cooking "J is for Jalapeno Sweet Salt: An Exotic Sweet Treat"

Jalapeño Sweet Salt

Gregory Schaefer

The first time I visited Thailand (paradise on Earth), I was blown away when one morning for breakfast I had a quarter pineapple covered in fresh chilies, salt, and a little sugar. Killer is the only word to describe this sweet treat and it works on any of the acidic tropical fruits: pineapple, papaya, mango, or citrus fruits. Salt brings out more sweetness and flavor from fruit. In the deep south people love to sprinkle salt on their watermelon, nectarines, and peaches. This is the same idea, just fiery.

INGREDIENTS

1/2 tsp	jalapeño, minced
1 tbsp	sea salt
1 tsp	sugar

(remove seeds and devein the ribs from the pepper)

PREPARATION:

Method

A mortar and pestle works best for this but if you don't have that, a thick bowl and the back of a spoon will do the trick.
Put all three of these ingredients in a thick bowl and smash until the chili is totally pulverized into the salt and sugar. It should have the consistency of wet sand. Don't worry, there is no resemblance in flavor.
Sprinkle on to cut fruit or add to fruit salads.

This recipe appears in: Fruit Desserts