Melon With Red Chili Flakes Salt And Lime Recipes

MELON WITH RED CHILI FLAKES, SALT AND LIME

Melon With Red Chili Flakes, Salt and Lime image

Skewered melon with chili, salt and lime juice, served as a snack or part of a larger meal, is as unexpected as it is compulsively edible. It's also easily assembled and takes no time, and rewards with layers of flavor.

Provided by Jeff Schwarz And Greg Kessler

Categories breakfast, brunch, dinner, easy, lunch, quick, weekday, appetizer, dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 muskmelon (honeydew or cantaloupe), rind and seeds removed
8 six-inch skewers
1 tablespoon kosher salt
1 tablespoon red pepper flakes
1 jalapeño, finely diced (seeds removed)
½ lime

Steps:

Cut the melon into 1-inch cubes.Skewer the melon pieces (about four pieces for each skewer), and place them on a serving plate.
Place the salt and red chili flakes in a coffee or spice grinder and pulse until finely ground. Sprinkle about a teaspoon of the salt/chili mixture over the melons, followed by the diced jalapeño.
Squeeze the lime over the melons, and serve.

LIME-CHILI SALT

Lime-Chili Salt image

Provided by Food Network

Categories condiment

Time 10m

Yield 1 1/3 cup

Number Of Ingredients 3

Ingredients

1 cup flaky sea salt, such as Maldon
1/4 cup lime zest (from about 6 large limes)
2 tablespoons chili powder

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

Chipotle-Lime Salt image

Chipotle-Lime Salt Spice Mix Recipe

Provided by Bon Appétit Test Kitchen

Categories Lime Bon Appétit Chile Pepper Spice

Number Of Ingredients 3

Ingredients

2 tablespoons flaky sea salt
1 teaspoon chipotle chili powder
Zest of 2 limes

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.

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