- 1
- 10 mins
Ingredients
- LEMON SALT
- 1/2 cup kosher salt
- 5 lemons, zested (preferably Meyer lemons)
- CHANTERELLE SALT
- 1/3 cup dried chanterelle mushrooms
- 1/2 cup kosher salt
- CHILE SALT
- 5 dried guajillo, chipotle or New Mexico chiles
- 1/2 cup kosher salt
Preparation
Step 1
Directions
1. Make the lemon salt: In a small bowl, mix the salt with the lemon zest to combine well. Spread out the mixture on a baking sheet and let rest for 5 to 7 minutes (this helps the salt absorb some of the moisture from the zest so that the mixture stays dry). Store in an airtight container for up to two months.
2. Make the chanterelle salt: In the bowl of a food processor, pulse the dried mushrooms until they form a powder. Add the salt and pulse to combine. Store in an airtight container for up to two months.
3. Make the chile salt: In the bowl of a food processor, pulse the dried chiles until they form a powder (some chunks are OK). Add the salt and pulse to combine. Store in an airtight container for up to two months.
Read more: Flavored Salt | Recipes - PureWow
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