Hot sauce and smoked salt -- seared with a hard crust and rested before the knife.
Prep 16 min · Cook 29 min
Trim the hot sauce and slice or portion it evenly so it cures and dries at the same rate.
Mix the cure or brine, tossing to coat, and let it work in the cold for the full time.
Lay it out with room around each piece, or pack the jars tight and top with brine.
Dry low and slow, or let the pickles rest in the cold until sharp and crisp.
Store and smoked salt in clean jars and keep them cold.
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