Ají molido is the chile the whole of Argentina cooks with: sun-dried, fruity, more warmth than fire. Folded through sea salt it becomes the table’s everyday heat — the jar you shake over eggs, pizza and potatoes without negotiating with anyone about spice tolerance.
Over eggs, pizza, pasta, roasted vegetables, beans, avocado. Anywhere crushed red pepper goes, with better manners.
Patagonian Atlantic sea salt, crushed chile (ají molido).
