Kitchen Notes

Chipotle Black Bean Hummus

  • 1 cup cooked black beans
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon of Chipotle Chili Salt


1. Blend all the ingredients in a food processor until smooth. Let sit for 15 minutes before serving with whole wheat tortilla chips, or even carrots and celery.

2. It's as simple as that!

Chili Lab Sea Salt Style baked Sweet Potato Fries


  • 6 Sweet poataoes, cut into French fries
  • 2 Tablespoons of canola oil
  • 3 Tablespoons of your Favorite Chili Lab Salt
  • 2 teaspoons of finely chopped fresh thyme leaves
  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a plastic bag, combine the sweet potatoes, canola oil, Chili Lab Sea Salt and thyme. Close and shake the bag until the fries are evenly coated. Spread the fries onto two large baking sheets in a single layer 
  3. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside.
  4. It's as simple as that!

Potato Soup with Spicy Shrimp

Potato Soup with Spicy Shrimp


Tips to Spice Up Your Potato Soup

This recipe gives you two options to bring up the heat. Traditionally, you should use a 2 teaspoons Turkish red-pepper paste. It's known as biber salcasi. Biber salcasi is not available in most grocery stores, so you need to go to a Middle Eastern specialty store. 

That is why this recipe says you can opt for harissa sauce. Harissa is a more commonly used spice in the Americas. However, you can also make your own harissa sauce. In fact, you can make red or green harissa that would complement this dish splendidly. 

Add any of our Chili Salts to spice up this amazing potato and shrimp soup. However, you can really blow the lid off your taste buds by sprinkling in some Grove Blend Chili Flakes. It's citrus nodes add a tangy tinge to these shrimp!

Here's a creamy recipe with a bite courtesy of Food & Wine. 



Cannellini Bean Simple and Tasty Stew

  • 1 Tablespoon of olive oil
  • 1 (15-ounce) jar stewed cannellini beans, drained
  • 1 cup of spinach
  • 1 tablespoon of garlic 
  • 1 can of chopped tomato's
  • 1 teaspoon of Chili Lab Sea salt


1. In a saucepan place a tablespoon of olive oil

2. Add in the of chopped tomatoes

3. Drain the cannellini beans and place in the pan

4. Cook on medium heat and add garlic and the Chili Lab Sea Salt

5. Add in the cup of spinach

5. Served hot! It's as simple as that!

Piri Piri Parchment baked Citrus Herb Tilapia

  • 1 1/2 teaspoon of Piri Piri Chili Salt
  • 1 1/2 pounds fresh tilapia fillets
  • 2 tablespoons Olive oil
  • 1 teaspoon chopped garlic
  • 2 tablespoons lemon juice
  • 2 thyme stems
1.Preheat oven to 350 degrees. Fold a large piece of parchment paper  in half to crease it; open, and lay it flat.
2.On one side of crease place salmon on top. Then drizzle with lemon juice, and season with Garlic and Piri Piri Chili Salt. Place thyme and lemon slices
3.To close, fold parchment over the Tilapia; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet.  Bake 10 to 15 minutes. It's as simple as that!

Chili Salt Toasted Sweet and Spicy Mixed Nuts

These Chili Salt spiced nuts make great holiday snacks.  Our Habanero Chili Salt is listed in the recipe but you could just as easily use another Chili Salt. 
  • 1 cup whole pecans
  • 1 cup almonds
  • 1 cup walnuts
  • 1 cup peanuts
  • 4 tablespoons butter
  • 1/2 cup of brown sugar
  • 1/2 cup of granulated sugar
  • 1/2 cup of water
  • 3 tablespoons of Habanero Chili Salt

1. Preheat oven to 350 degrees F.

2. In a pan bring the water to a boil. Add in the butter along with all the dry ingredients.

3.  Remove from heat. Give the nuts a quick toss making sure every nut is coated with the glaze

4. Place nuts on a cookie sheet and roast 5 minutes then remove from oven and give them another quick toss on the tray then place back in the over for another 5 minutes.

5. Let cool and enjoy. It's as simple as that!

Piri Piri Chili Salt Herb and Citrus Couscous Salad

  • 1 1/2 cups Israeli couscous
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 2 teaspoons fresh lemon juice
  • 1/2 medium cucumber
  • 1/2 a cup of baby tomato's halved
  • add a half a cup of your favorite herbs
  • I used parsley and cilantro
  • optional but suggested 1/4 cup raisins
  • 1/4 cup toasted chopped walnuts.
  • Piri Piri Chili  salt to taste
1. Equal parts water to couscous. Bring the water to a boil add in couscous then turn it off. Cover and let it sit for 5 minutes.
2. Now you are going to incorporate all the wet ingredients together. The olive oil, 
Dijon mustard, honey, fresh lemon juice. Make sure to drizzle the olive oil slowing so that the other liquid ingredients are immersed well.
3. Chop cucumber in small pieces. Slice the baby tomatoes in half.
4. Add all the Veggies into the wet ingredients and toss together.
5. Roughly chop your fresh herbs and give it a quick toss with the veggies.
6. Now take your couscous and fluff it up with a fork, just like rice you never want to use a spoon. Now would be a good time to season the couscous with the Chili Lab Piri Piri Sea Salt. Season to taste!
7. The warm couscous is going to go into the veggies. At this point the warm couscous will soak up the flavor of the dressing.
8.Fluff up all together. Served Chilled. It's as simple as that!

Piri Piri Chili Salt Stone Claw Sauce

  • 3 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons milk or cream
  • 2 teaspoons of horseradish 
  • 1 teaspoon lemon juice
  • 1 cup mayonnaise
  • 1 teaspoon Piri Piri Chili Salt
1. Start my placing the two cups of mayonnaise  in a bowl.
2. Place the rest of the ingredients in the bowl and whisk till nice and creamy.
3. Served Chilled. Its as simple as that!

Pequin Chili Salt + Panfried Kale

In this pan-fried kale recipe from The Pioneer Woman, sprinkle with Chili Salt rather than using salt & pepper. 


  • 1 Whole Large Bunch Of Kale, Or 2 Regular Bunches
  • 2 Tablespoons Olive Oil
  • 5 Cloves Garlic, Finely Minced
  • Salt And Pepper, to taste (Sub. Pequin Chili Salt)
  • 1/2 Lemon (optional)

Get the complete recipe courtesy of Pioneer Woman.

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