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SMOKE SALT

MAKES A HEAPING ½ CUP

THINK OF THIS AS A DRY BARBECUE RUB. It adds a smoky char flavor to the Guava Ketchup and is also excellent sprinkled over roasted vegetables for a taste of the grill even when you’re cooking inside.

2 tablespoons dried thyme

2 teaspoons ground allspice

2 teaspoons garlic powder

2 teaspoons onion powder

1½ teaspoons chipotle chile powder (or smoked paprika for less heat)

1 teaspoon sweet paprika

2 tablespoons coarse kosher salt

1 teaspoon coarsely ground black pepper

1. Combine the thyme, allspice, garlic powder, onion powder, chipotle chile powder, paprika, salt, and pepper in a small bowl and stir to mix well.
2. Transfer to an airtight container and store in a cool, dark, dry spot. (Note: The smoke salt blend can be stored for up to 6 months but it will lose potency the longer it sits).

CANNABOOST: SPIKED SMOKE SALT

Decarboxylate ⅛ ounce (3.5 g) ground cannabis flower (see here) and cool completely. Stir into the Smoke Salt; ⅛ teaspoon of spice blend will deliver a 5 mg dose of THC based on 15% THC herb. To use, shake well to redistribute the cannabis and spices, then sprinkle ⅛ teaspoon over each serving. The spiked blend can be stored for up to 1 month; after that it will begin to lose potency.