Brasas are the embers — the stage of the fire an asador actually cooks over, after the flames have gone. This salt is built for that moment: smoked salt as the base, chile for warmth, garlic to carry it. Put it on before the sear and the crust tastes like the fire finished the job even when a cast-iron pan did.
Pressed onto steaks, chops and chicken before high heat. On potatoes and corn. A pinch into chili, beans, or anything that lost its nerve.
Oak-smoked Patagonian sea salt, chile, garlic.
