Spiced Beer

• 1 chile de árbol, stemmed and seeded (see Note)
• ¼ cup coarse salt
• 2<

In a dry cast-on skillet, toast the chile over medium-low heat for 2 minutes, until fragrant; turn it and shake the pan so it doesn’t scorch. Put the chile in a clean coffee grinder or spice mill and grind to a powder. Combine the chile powder with the salt and spread it out on a small plate.

Coat the rim of each beer glass with a little lime to moisten. Press the glass into the chile-s