Roaring Fork’s Dry Chili Salt Cure for Meats

Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

While this is one recipe for Robert McGraths’s salt cure, he emphasizes that you should play around with the proportions and ingredients to suit your own adventurous tastes.


  • 6 dried ancho chilies, toasted in a skillet or over a fire
  • cup kosher salt
  • ¼ cup sugar
  • 1 tablespoon freshly ground pepper


Stem and seed the ancho chilies. Grind them in an electric spice grinder, sieve, and mix with the salt, sugar, and pepper. Use as soon as possible, or store in a closed jar in a cool place for up to 2 weeks.