Lime Salt Recipes

LIME-CHILI SALT

Steps:

• Combine the salt, lime zest and chili powder in a small bowl and use immediately. Great for garnishing cocktails, seasoning tortillas or as a finishing salt for a dish.

CHIPOTLE-LIME SALT

Steps:

• Toss 2 tablespoons flaky sea salt and 1 teaspoon chipotle chili powder on a baking sheet. Finely zest 2 limes over. Bake in a 350°F oven, stirring occasionally, until lime zest is dry, about 5 minutes. Let cool.

LIME-SUGAR DIPPING SALT

Steps:

• Stir salt and sugar together in a small bowl. Zest limes directly into salt-sugar mixture. Using your fingers, rub together to grind the zest more finely.
• Transfer to a tightly sealed container until ready to serve. Dipping salt can be prepared up to a week in advance and stored at room temperature.

HOW TO MAKE AN INFUSED LIME SALT RECIPE

Steps:

• Preheat oven or dehydrator to 220F.
• Zest one lime.
• Place 1/2 cup flaky sea salt into a mortar and add in the zest.
• With a pestle, grind the lime zest into the salt. Don't be shy, really work the zest into the salt.
• Line a baking sheet with parchment paper and pour the salt onto the baking sheet.
• Cook for 80 minutes. The lime zest should crumble in your fingers when rubbed in between them.
• Allow to fully cool and store in a container in a cool dry place.
• Use with a years time.

PORK RINDS WITH CHILE LIME SALT

Steps:

• Put the pork skin in a large pot and cover with water by 4 inches. Boil the skin for 2 hours.
• Strain the skin, return to the pot and cover with cold water. Strain again. Once cool enough to handle, stack the skin between kitchen towels and put in the refrigerator until thoroughly chilled.
• Scrape any remaining fat off the skin using a spoon (or other utensil with a good scrapping edge). It's important to get as much fat off the skin a possible. Cut into rectangles approximately 2 inches by 1/2 inch. Dehydrate on the lowest temperature setting for 48 hours. Skin should look like brownish hard plastic.
• Heat oil to 375 degrees in your favorite deep-fryer or in a heavy pot. Fry the skin until puffed, 30 seconds to a minute. Remove the pork rinds to a paper-towel-lined bowl and season with Chile Lime Salt.
• Mix the salt with the lime juice and spread onto a baking tray. Put somewhere warm with good air circulation until dry. Once dry, mix with the Korean chile flakes, Cajun seasoning, cayenne and lime zest.

LIME SALT

Steps:

• Preheat oven to 225°. Mix salt and lime zest until well combined; spread into a parchment-lined 15x10-1-in. baking pan., Bake until mixture is dry, about 30 minutes. Cool completely in pan. Store in an airtight container at room temperature.

MANGO WITH CHILE-LIME SALT

Steps:

• In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
• Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.

GOURMET POPCORN WITH LIME SALT

Steps:

• Lime Salt: Finely grate the rind of the lime. Combine the zest with the salt and stir well. You can play around with the ratio of citrus rind to salt to your preference otherwise equal quantities of salt and lime zest usually works. I liked it with more lime zest and less salt.
• Note: prepare only as much of the lime salt as is needed for the recipe especially if using fresh lime zest (preferred over dried).
• Popped the popcorn. This is Mr. Cookgirl's method: Heat up the coconut oil in a 10" cast iron skillet on medium heat.
• Throw one popcorn kernel into the pan. When it starts to sizzle and pop, the oil is ready for popping the popcorn.
• Place the popcorn kernels in the pan and cover.
• Place oven mitts on your hands and start to move the pan back and forth on the stove.
• After about 2-3 minutes (on our gas stove) the popcorn will start to pop. Keep moving the pan back and forth on the burner unti the popping has significantly reduced.
• *Carefully* take the pan off the stove and again *carefully* remove the lid and transfer the popcorn to a large serving bowl.
• Stir in the lime zest-salt mixture.
• Yield is estimated.