Hello There! Have you noticed that "salt" is all the rage? Visit a Williams Sonoma store and you'll see rows of premium retail space lined with different types of salt. Heck– swing by the spice section in your local grocery store and you'll see tons of special salt products. Salt is "in"… and it's simple to customize salt yourself– both for your own use and to give as gifts for Passover and Easter.
Since spring is around the corner, I thought it would be fun to create some gourmet citrus salt.
Ingredients: 1 cup of Kosher Salt, a lemon, lime and orange and olive oil. You'll also need a veggie peeler and container(s) to store the finished product in. I used tiny canning jars.
Wash and dry the fruit well.
Then use the veggie peeler to remove the rinds.
Next slice those rinds into thin strips. Add enough olive oil into a small saute pan and put it on medium heat. Add the rind for a few seconds and remove. You don't want it to burn on the edges. Set on a paper towel to dab off the excess olive oil. NOTE: I did each fruit seperately in different pans so there wasn't any mixing of flavor (yet). This step makes the zest crispy.
After you blot off the olive oil, dice those strips into teeny tiny pieces.
Add them to the Kosher Salt.
Add the fruit pieces one at a time and mix well.
The colors are beautiful together.
For packaging, I used the smallest canning jars I could find. The best price I can find for these Weck 2.7 oz. Canning Jars is at Crate and Barrel. The rubber citrus stamp is an oldie from Stampin' Up. The labels are a freebie from The Twinery.
So what will you do with your citrus salt? Season meat, make a fancy salt rimmed margarita OR sprinkle some on your edamame.
It is delicious!
This recipe fills up 6 of the Weck 2.7 oz. canning jars.