Scraps used: Chile pepper seeds and membranes; scallion tops and roots.
Why: Most of the fire that chile packs is in the seeds, which is why they're often scraped out in the cooking process. If you save them, they make a powerful cost-free seasoning that you can use when you want to up the heat. Here, they're crushed into a spicy flavored salt. If you crush them well, the salt becomes saturated with spice and no one will get a hot pepper surprise by biting into a whole seed.
The Salt: The nuanced character of Morton® Coarse Sea Salt adds dimension to the spicy flavor of the seasoning in this dish. The coarse salt helps to bruise the chile seeds and release their aroma and spice.
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