Step 1

Preheat oven to 200° F with rack in middle. Line a large baking sheet with a nonstick liner, like a Silpat or parchment paper.

Step 2

Place chili and salt in the bowl of a food processor and pulse until well incorporated. Spread chile salt on the lined baking sheet. Dry the salt in the oven for 30 minutes, stirring after 10 minutes. Without removing the salt from the oven, turn the oven off and allow salt to dry overnight in the warm oven.

Step 3

The next day, carefully remove the dried chile salt from the oven, and break up any clumps. Using a funnel, pour salt into pretty jars.