Tuesday, May 21, 2013

Smoky Chili Lime Salt

This is the last for the 4 seasoning I made for my mom for Mother's Day this year. Check out the spicy salt, lemon pepper, and Rajin' Cajun seasonings too!

This one was definitely the most intensive recipe, but hopefully well worth it!

- 2 Tbs. ground pepper (I dried and ground my own peppers, but you could use pre-ground peppers).
- 4 Tbs. lime zest (zest for 3 or 4 limes)
- 3/4 cup coarse sea salt
- 1/4 cup pink Himalayan salt (this helps the seasoning keep its pink/red color)

1. Zest your limes and leave out throughout the day to dry out. 
2. Cut the steams off of your peppers and remove all seeds (remember to wear gloves and NOT to touch your eyes).
3. Cover a cookie sheet with tin foil. Lay your peppers (bought in the International food aisle) on a cookie sheet. Cook on low heat for 10 minutes (I suggest opening your windows).
4. Take peppers out of the oven and let cool.
5. Once peppers are dry, grind up in your food processor.
6. After zest is dried, mix together pepper, zest, and salt.

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