Homemade Tangy Lime Salt
This homemade lime flavored salt is extra tangy and bright! This zesty finishing salt is delicious on fresh fruit, or try it on grilled chicken, fish, pork, or seafood. Sprinkle a bit on steak for tacos or a brightly flavored steak salad, or try it on grilled corn or other summer veggies. It's fantastic as a rimming salt for a margarita or michelada, or other salty cocktails (like my favorite, a Salty Dog with grapefruit and gin).
Equipment
- 1 microplane or citrus zester
- 1 mixing bowl and whisk
- 1 small glass jar
Ingredients
- ½ cup flaky kosher salt
- 2 large limes, fresh zest (you will use some of the juice)
- 2 tsp fine sea salt or Himalayan pink salt
- 1 tsp lime juice
- ¾ tsp citric acid powder (optional, but adds sharpness and tang)
Instructions
- Measure the salts and citric acid powder into a small mixing bowl and whisk well to combine. You can also mix them in a glass jar with room to shake well.
- Wash and dry the fresh limes. Using a microplane or fine grater, grate the zest from both fruits into the salt mixture (or onto a cutting board, then transfer the zest to the salt jar or bowl).
- Whisk the salt mixture again (or shake the jar) to distribute the fine lime zest evenly throughout the salt.
- Roll the zested limes under your palm and juice them. Strain out any seeds, and add about a teaspoon of the lime juice to the salt.
- Stir or shake to combine well. It will feel like just barely damp sand. You can add a few more drops of lime juice to taste, but be careful not to make it too wet or you will dissolve your salt.
- You can use your tangy lime salt right away, or dry it to store for later use.
- To dry the lime salt: You can spread it out on a glass or ceramic plate to dry, or leave small batches in a shallow jar, stirring regularly until the salt feels dry. You can also use a food dehydrator on low with silicone fruit leather sheets on the trays to dry the salt.
Tried this recipe?Let us know how it was!
