I bought a bunch of beautiful red chiles de arbol at the Greenmarket with the intention of putting p a batch of Dunlops chopped salted chilis. The original recipe calls for 1 pound of chilis to 1/4 cup salt. I would like to make a quarter recipe and have already washed, dried and chopped my chilies. I am wondering whether I should reduce the salt proportionally to 1 tbsp - is that enough salt for the preservation process to work properly? Should I use more? Thanks!