Chipotle Salt

Smoke first, heat second: that is the whole idea. Chipotle is a ripe jalapeno that has been smoke-dried, and here it is ground into sea salt for a warm, campfire depth without a big burn. Rim a margarita glass, dust it over grilled corn and butter, mashed avocado on toast, or a bowl of fresh popcorn.

The heat is mild, more glow than fire, so it seasons a whole table rather than testing anyone. Chipotle carries flavor the way smoked paprika carries color, so treat it as a finishing salt, not a chili powder you cook by the spoonful. We blend it in small batches in Portland.

Ingredients: sea salt, chipotle pepper. No preservatives, no anti-caking agents. Naturally gluten-free and vegan.

How hot is chipotle salt?
Mild. Chipotle brings smoke and a gentle warmth rather than sharp heat, so most people taste smoky-savory before any burn. If you want more punch, pair it with one of our hotter chile salts.

How is it different from smoked paprika?
Smoked paprika is a mild ground pepper you add for color and smoke while cooking. This is salt carrying that smoke, meant to season and finish a dish. Use paprika in the pan, and this at the table.

What do I sprinkle it on?
Grilled corn, sweet potatoes, roasted Brussels sprouts, avocado toast, eggs, and grilled steak or chicken. It also rims a cocktail glass and lifts a plain bowl of popcorn.

Is it for cooking or finishing?
Best as a finishing salt, added near the end or at the table so the smoke stays bright. Rubbed on meat before grilling works too. Season lightly, since the salt builds fast.