According to company legend, Tabasco was first produced in 1868 by Edmund Mcllhenny, a Maryland born former banker who moved to Louisiana sometime around 1840. The green variety used isn't as spicy as the red variety, made with Jalapeno's it measures at about 600-1200 Scoville units. Use it to rim a cocktail or mocktail glass or sprinkle it on popcorn, this salt will kick it up a couple of notches !
1 to 2 Tbsp. Green Tabasco
1c. sea salt
Stir the Tabasco and the salt together thoroughly. Spread it out into a thin layer on a dry baking sheet and set in the sun for 1 to 2 days, until dry.
If you need it a little sooner, you can dry it in a dehydrator, or in an oven set at 100°F overnight, until dry. When completely dry, break up any of the clumps with your fingers or a fork, and transfer it to an airtight container.