Lime-infused Salt

 The other day while I was watching the baseball game, yelling at the manager (seriously,  I know I could do a better job...sometimes), and sipping a nice glass of freshly brewed iced tea, sweetened, ever so slightly, with Tangerine Sugar,  I started thinking that a Bloody Mary would really taste good. Then I thought, hmmm, if I can make delicious sugar by infusing it with the zest of tangerines, could I do the same with salt by infusing it with the zest of lime?  It turns out, I can!  

A delicious edging to Bloody Marys and margaritas, this lime salt is a cinch to make. You'll not use as much of it as you would sugar, so a half cup of salt (not Kosher) and the zest of one pudgy lime is all it takes.  Fragrant and delicious, this has more uses than you can image.  It was wonderful sprinkled on top of radishes, baked potatoes, and salmon before roasting.  

Don't you just love it when something simple is so much fun?

Lime Salt

1/2 cup salt (not kosher)
1 tablespoon lime zest (please use organic, I use Melissa's)

Mix together and stir well until all of that wonderful zest is fully blended with the salt. 

Use with reckless abandon.

This post is linked to:

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Amaze Me Monday

Metamorphosis Monday

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How to Make Seasoned Salt

I’m guessing that most, if not all of you, have some form of seasoned salt in your pantry.  The bottle may be full, half full, or nearly empty, but I can pretty much guarantee you all the same thing.  It’s probably insipid.  Go ahead, get the bottle, sprinkle a little bit into the palm of your hand, and taste it.  Other than salt can you discern any other flavor?  No?  Well, this can mean one of two things, a) it is probably well past its prime, or, b) it never had any taste in the first place.  In order to avoid both of these things, you really need to make your own.  I did a taste test with one of my sons.  I had him first taste the major brand, ho hum, and then taste the seasoned salt that I made.  His eyes widened and he said, “That is GOOD!”  It is.  It’s good, it’s easy, it’s flavorful, and it makes such a small amount that you’ll run out before the flavor does.

The photo above gives the proportions.  Just whisk this together and store in one of the darling little spring-top jars that you’ve been collecting over the years.  Smack on a label, and you’ll be thanking me forever.  Oh, and you might want to pin this.

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