Use Bell Pepper Peel to Make Paprika Salt
Peeling the bell peppers before cooking makes them so silky that they almost melt but leave a lot of rind. You can use them to add flavor to your homemade broth, or use your ingenuity to make bright red paprika-flavored salt.
This is part of the Lifehacker Eating Trash With Claire series in which Claire Lower convinces you to turn your kitchen waste into something edible and tasty.
Like Gabriel Hamilton’s tomato peel salt, bell pepper salt is very easy to make. Simply take the peel, weigh and mix with an equal weight of coating salt.
Spread the strips on a baking sheet lined with parchment paper and place in the 200-degree oven until they are as dry as possible.
Grind the strips in a food processor to make a fine, salty powder.
If the salt seems a little damp, don’t worry. Bell peppers are slightly tougher on one side, which means they don’t dry out as quickly as thinner, more delicate peels like tomatoes. To completely dry the salt, simply spread it out on a sheet of parchment, put the parchment back on the baking sheet and put it back in the 200-degree oven until it dries. Grind it again in a food processor or use a mortar and pestle for an even finer powder.
Sprinkle lightly sweet and smoky salt on all savory dishes, from popcorn to fried chicken. I am especially partial to scrambled eggs, poached eggs, and hard-boiled eggs. I say it was made for eggs.