Vulcan’s Fire Salt is a delight for the daring palate. We named it after the Roman god of fire, channeling his temperament through a blend of hot chiles, garlic, lime, shallots, and a few little secrets. Vulcan’s Fire Salt is a staple seasoning for everything from scrambled eggs, to buttered popcorn, to pepperoni pizza. While we love this blend as a condiment, there is so much more one can do than shake it over everything that is savory. How do you use Vulcan’s Fire Salt? Let us know in the comments below.
Bloody Mary, But Better
Sure, celery salt is the classic accoutrement to this essential brunch beverage. However, a rim of Vulcan’s Fire Salt will blow any ordinary bloody out of the water. You might even find yourself sneaking a jar of Vulcan’s into restaurants to liven up their house bloody mary recipes.
Creamy dips are perfect for harnessing the heat of Vulcan’s Fire Salt. You can also fix up an ordinary dip and veggie tray by adding a layer of Vulcan’s on top of the dip. That layer is an excellent example of depth of flavor, leading with complex heat then delving into savory ranch or dill dip. We also made our own dip specifically for Vulcan’s. Cream cheese, scallions, roasted garlic, and a generous spoonful of Vulcan’s. What’s not to like?
Fiery Homemade French Fries
Sometimes the simplest foods are often the best. Potatoes, oil, and salt are all you need to craft the perfect French fry. This Belgian frites recipe takes a fancy turn with truffle salt, turning something humble into something deliciously decadent. Swap that salt for Vulcan’s to set your French fries on fire.
Guacamole with Gusto
The salty, spicy tang of Vulcan’s Fire Salt is already perfect for snacking on mashed avocado over toast. It gets even better when you whip up a proper bowl of guacamole. Vulcan’s adds that little “something extra” flavor to an already-adored dish. This recipe originally calls for our Pilsen Spicy Adobo Seasoning, but you can substitute an equal amount of Vulcan’s for extra gusto.
Sweet, salty, and spicy—these candied walnuts practically disappear once they’re cool enough to eat. (At least temperature-wise.) Try this recipe preparation with your favorite type of nut for an inspired cocktail party snack.
BONUS: Savory Meat Pies
Famed Chicago chef, Paul Kahan, knows a good thing when he tastes it, as is evident by any of the offerings at any of his many Chicago-based restaurants. At Kahan’s restaurant, The Publican, there’s a pork pie made with Vulcan's Fire Salt.