Triple Inferno Sea Salt is the hottest finishing salt you’ll find. We’ve blended natural sea salt with three of the most sought after, mega-hot chile varieties: Carolina Reaper, Ghost and Scorpion chiles.

Storage & handling

Store in a dry, cool place.

Ingredients

Salt, chile powder.

Recipe

Spicy Pickled Red Onions

Ingredients

1 cup red onion, very thinly sliced

1/2 cup white vinegar or white wine vinegar; see notes.

1/2 cup water

3/4 teaspoon 1890 Triple Inferno Sea Salt

2 tablespoons of 1890 Demerara Sugar

1 tablespoon of 1890Black Peppercorns, 1–2 garlic cloves, sliced

1–2 1890 Hand Picked Bay Leaves

Add a pinch of your favorite dried herbs (1890 Mediterranean Oregano, 1890 Cilantro,1890 Dill Weed)

Jalapeno slices

Direction

• Thinly slice red onion (you’ll need one cup) using a sharp knife or mandolin.
• Place the vinegar, water, salt, sugar and whole spices in a small pot on the stove and bring to a boil.
• Add the sliced red onions and simmer for 30-60 seconds, stirring.
• Turn off the heat and let this cool completely.
• Place in a clean mason jar and store in the fridge for up to 3 weeks.