Ingredient:

• ( 1 Tbsp ) Coarse Sea Salt
• ( 0.5 Tbsp ) Ground Ancho Chile Pepper
• ( Small chips ) Kiawe Wood

Notes:

• Combine salt and ancho chile pepper into a small sauce bowl.
• Place dried wood chips near the sauce bowl. Carefully light the wood on fire and quickly cover both the salt mixture and the wood with a larger bowl. This should snuff out the fire and allow smoke to slowly accumlate.
• Allow the mixture to sit in the smoke for approximately 30 min. Reigniting the fire as needed to occupy the space with smoke.
• Store the chile salt in an air tight container.

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