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Stir the chile sauce 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.
Alternatively, you can dry it in a dehydrator, or in an oven set at 100°F overnight, until dry.
When completely dry, break up any clumps with your fingers or a spoon, and transfer it to a container with a tight-fitting lid.