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 Alaskan Amber Cayenne Salt
Ingredients
Condiments & Sauces
Methods/steps Warm the beer in a non reactive pan and add the kosher salt. Stir to distribute the salt. Add the cayenne pepper and stir to mix well. Cover and allow to cool for several hours.
Stir the mixture well and ladle it onto a shallow non-reactive baking dish to about 1/8 inch depth. Place in a warm oven with the door cracked open and allow to remain until dry. Scrape the dry cayenne salt into a tight lidded container. Stores for a long time. Larger flakes can be crumbled in the finers over food, or the larger pieces can be put through a clean coffee grinder (or spice grinder) to reduce the particle size. Mixed ground peppers such as hot paprika, chipolte pepper, jalapeno pepper, scotch bonnets peppers can be used instead of ground cayenne pepper. Large quantities of ground peppers are available at specialty stores, mail order, or from the Internet. Submitted By: By Ken Vaughan, Alaskan Investor Kick it up a notch, the Alaskan way! A spicy table condiment to flavor many foods. |
   
Women brewers were highly revered in ancient Babylon, assuming the role of temple priestesses.
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