Small Dish of Salt-Citrus
(click to enlarge)

Salt-Citrus


California
Makes:
Effort:
Sched:
DoAhead:  		 1/3 cup
*
5 min
Yes		 This is for when you want a little more than just salt, like on french fries, but don't want to go as far as our Pilipili Masala. See also Option and Comments.

1/3
2
c
t
Sea Salt
Citric Acid (1)  
Make   -   (5 min)
  1. Mix all ingredients together well.
  2. Stored in a tightly closed spice jar it will last for years.

Option:

  -   Adding dried Citrus Zest will give you a more aromatic version. Made with Lime Zest it goes really great on the rim of your Tequila or Margarita glass.

1
1/2

T
Salt-Citrus Recipe
Lime / Lemon Zest  
Make   -   (6 to 24 hours - 10 min work)
  1. Grate the Zest (just the yellow or green, not including the bitter white) from a large Lime or 3/4 of a Lemon (or some of each).
  2. Dry Zest well - 6 hours at 125°F/52° in a dehydrator, 8 hours at 125°F/52° in an oven, or 24 hours spread out on a plate at room temperature.
  3. Grind fairly fine and mix with the Salt mix.
  4. Stored in a tightly closed spice jar it will last for 6 months or so. Zest color may fade, but flavor will still be there.
NOTES:

  1. Citric Acid:

      This powder is available in most good spice departments. It is also sold as "Sour Salt".

  2. Comments:

      If you want this to coat things with better adhesion, just run it to fine powder in your spice grinder. Then tumble it with the items to be seasoned.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
9ys_salcit1 210607 ajg   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.