This will be short and spicy. I can hear you – thinking that short and spicy isn’t a thing. But the thing is, we just made it a thing. So let’s go with it. Crazier things have happened.
This seasoned salt? It’s good. Really good and really easy. You’ll get the credit for making something by hand, but the secret is it doesn’t take much to throw it together. It’s salt and lime zest and dried chili. A little bit of paprika, because if living in Hungary taught me one thing, it was that paprika can (and should) go in almost anything.
This will make your table salt blush. People will be impressed, bellies all over the world will be so happy, I’m telling you. I’ve tried it out in a fritatta with jalapeño and cheese, sprinkled on an ear of corn (do it!!!), in vegetarian enchiladas, and in hummus. You know how an avocado eaten with a spoon it’s pretty much the best snack ever? I bet if you sprinkled this on top, it would really take it up a notch.
Let me know if you make it, and how you use it. Put some zest in your life!
- 2 dried hot peppers, de-seeded
- 3 heaping teaspoons dried lime rind (or 1 tbs dried lime zest)
- 1/2 cup sea salt
- 1 tsp spicy Hungarian paprika
- De-stem and de-seed your hot peppers.
- Place hot peppers, dried lime rind or zest, sea salt, and paprika in a food processor or blender.
- Process in short bursts until all ingredients are well mixed and minuscule.
- Smell or taste and adjust seasonings as you so desire.
- Pour into airtight jars, label, and seal.
If you want a spicier salt, you can skip the de-seeding. You can also use 2 tsps. red pepper flakes instead of the dried peppers.