Cherry Bomb Salt

Cherry Bomb Peppers from Nichol’s Farm, dehydrated and blended with salt. If you can get past the capsaicin, the aroma is floral and fruity, like raisins and roses. Heat isn’t too crazy, with a nice warm linger. Use on popcorn, potatoes, grilled meats, roasted veggies, or anywhere you might use a chile powder (just mind the extra salt).