These salts come in four flavors – chili lime, vanilla, rosemary lemon & sriracha – that add a pop of flavor to everything from popcorn to chocolate.
Equipment
Microplane zester (like this) or cheese grater for chili lime and rosemary lemon flavors
Coffee grinder for vanilla salt
Ingredients
Chili Lime Salt Recipe
½ cup sea salt (coarse or fine)
1 tbsp freshly grated organic lime zest
Vanilla Salt Recipe
½ cup sea salt (coarse or fine)
2-4 whole vanilla beans (Use the leftovers for homemade vanilla extract, custard, and more)
Sriracha Salt Recipe
Rosemary & Lemon Salt Recipe
½ cup sea salt (coarse or fine)
1 tbsp freshly grated organic lemon zest
1 tbsp dried rosemary
Instructions
Chili Lime Salt Instructions
Using the microplane zester or cheese grater, remove the outer zest from the lime. Make sure not to peel off the bitter white pith, just the outside will do.
Lay zest on a towel and allow to air dry for a few hours, then combine with salt and crushed red pepper flakes.
Optional Step: If the consistency is more coarse than you'd like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground.
Pour your finished salt into a pretty jar. It's now ready for use!
Vanilla Salt Instructions
Using a sharp knife, cut a slit down the entire length of the vanilla bean.
With the tip of your knife, scrape out the seeds in the center, which should have a paste-like consistency.
Place a small amount of salt in the coffee grinder with the vanilla beans and pulse until completely combined.
Add the vanilla/salt mixture to the rest of the salt and thoroughly mix with a spoon.
Optional Step: If the consistency is more coarse than you'd like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground.
Pour your finished vanilla salt into a pretty jar. It's now ready for use!
Sriracha Salt Instructions
Preheat your oven to 300F. Mix sriracha and salt together and spread over a baking sheet.
Turn off the oven and then place salt inside and let it sit for 3-4 hours, or until fully dried out.
Optional Step: If the consistency of the salt is more coarse than you'd like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground.
Pour your finished sriracha salt into a pretty jar. It's now ready for use!
Rosemary & Lemon Salt Instructions
Using the microplane zester or cheese grater, remove the outer zest from the lemon. Make sure not to peel off the bitter white pith, just the outside will do.
Lay zest on a towel and allow to air dry for a few hours, then combine it with the salt and rosemary.
Optional Step: If the consistency of the salt is more coarse than you'd like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground.
Pour your finished salt into a pretty jar. It's now ready for use!
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