Make Chile Sal your Go-To Condiment!

Chile sal is a versatile condiment that I’ve sprinkled on a new recipe that highlights sunchokes or Jerusalem artichokes, a root food that has fallen out of use but I hope will be rediscovered. The recipe is “Herbed Corn and Jerusalem Artichoke Tart,” and I will share the recipe in a subsequent post.

Chile sal is a go-to condiment that grounds, 🙂, you in ancient traditions that are increasingly alive and vibrant today.  It’s about grinding.

Grinding seeds and other ingredients into powder is an ancient tradition in the Texas Mexican region. Enchanted Rock, Texas, is the site of what are called bedrock mortars, which are large boulders sticking out of the ground with carved-out bowls that were used to grind seeds, nuts, and other ingredients.

From El Paso to Victoria to McAllen, ancestors made mortars out of wood and granite and other stones, many dating over thou- sands of years ago (Potter, 2022). To this day, making powders to enhance culinary enjoyment continues, with this chile sal a prime example.

Ingredients (makes 3/4 cup)
–Recipe is one of the Ninety (90) recipes in the history/Cookbook, “The Texas Plant-Based Cookbook” by Adán Medrano, published by Texas Tech University Press.
1 oz. chiles guajillos (about 5 chiles)
1/4 oz. chipotle chile (not in adobo) (about 1 small chile)
1/4 oz. pasilla chile (about 1 chile)
salt in a ratio of 1 to 5
Method
1. In a molcajete, other mortar or spice grinder, grind all of the chiles into a very fine chile powder.
2. Measure the chile powder in a measuring cup or using a measuring spoon. Add salt to the chile powder in a ratio of 1 part salt to 5 parts chile powder. Mix well.

Uses: Sprinkle on fruit of all kinds and on your favorite dish instead of just salt.

You can also rim your margarita glass with this delicious chile sal powder.

Store in an airtight container.