Here is a unique, but fantastic DIY to try out using your topiary peppers!
Great to add to any dish that needs a little something, or to use on the rim of your glass to elevate a cocktail!
2-3 fresh freeman herbs Mamba (hot) or Medusa (sweet) topiary peppers, whichever you prefer, seeded and coarsely chopped
1 cup coarse kosher salt
Preheat the oven to 200 degrees F with a rack in the middle.
Line a large baking sheet with a non-stick liner (this could be a Silpat or just regular parchment paper.)
Place the chopped-up peppers of your choice and the salt into a food processor and pulse until well incorporated.
Spread the pepper salt onto the lined baking sheet.
Place into the oven for 30 minutes, mixing every 10 minutes.
Without removing the salt from the oven, turn off the oven and allow the salt to dry overnight in the warm oven.
carefully remove the dried pepper salt from the oven and break up any clumps.
Use a funnel and pour it into jars for storage.