These salts come in four flavors - chili lime, vanilla, rosemary lemon & sriracha - that add a pop of flavor to everything from popcorn to chocolate.
Recipe by Heather Dessinger, FDN-P on December 18, 2021
Prep time: PT5M
5 stars (3 reviews)
- 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!
- 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!
- 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!
- 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!