SALT— THAT’S IT, SALT?

SALT— THAT’S IT, SALT?

Well, not quite.  Start with a nice flaky sea salt, one with terroir, think about citrusy top notes, add a little heat—and end up with something’s that’s a lot more than the sum of its parts.  This particular version of spicy salt was inspired by the lime peel spirals drying everywhere on hot sunny clothes lines in Granada.  Asking around, it was surprising the number of uses folks had for those flavor-filled peels.  A little advance prep needed for the peels.  This spicy flavored salt can perk up sliced vegetables, summer melons, fish and seafood—even the rim of your favorite summer cocktail.  Store in a closed glass jar.  Putting this together is like a summer camp craft project.  Enjoy!

  • Using a sharp vegetable peeler, carefully peel off the rinds of 1 orange and 1 lime—leaving the white pith behind.
  • Place the rinds on a plate, in a single layer, and leave to dry in a warm sunny spot. You’ll know they’re ready for the next step if you can easily snap the pieces into bits. 
  • Process broken peels, ½ tsp of the salt, and dried pepper flakes (to taste!) in a “bullet” if you have one, or a food processor or with a mortar and pestle—to the consistency of ground black pepper.
  • Combine all with remaining flavorful sea salt—like Barrier Islands brand. You’re done.

The Kitchen Hive

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