Equipment
Ingredients
Seasoning Base
- 2 limes, washed and dried
- 25 g kosher salt
- 15 g granulated sugar
- 2 g chili powder
Nutrition (per serving)
Method
Thoroughly wash and completely dry the limes. Use a microplane to remove only the green zest, rotating the fruit to avoid the bitter white pith.
Combine the fresh lime zest, kosher salt, granulated sugar, and optional chili powder in a mixing bowl. Rub the mixture vigorously between your fingers to break down the zest and release the citrus oils into the dry ingredients.
Spread the damp mixture in a thin, even layer across a baking sheet. Let it sit uncovered at room temperature to air dry, which prevents future clumping.
Once completely dry to the touch, transfer the citrus seasoning to an airtight container. Use immediately or store for future applications.
Chef's Notes
- Rubbing the zest into the sugar and salt mechanically breaks down the cell walls of the citrus skin, releasing maximum essential oils for a deeply aromatic blend.
- Ensure your limes are completely dry before zesting; any residual water from washing will cause the sugar and salt to dissolve and clump prematurely.
- This versatile blend excels on grilled corn, but also makes an exceptional rimming salt for margaritas or palomas.
- For variations, try substituting lemon or orange zest, or adding a pinch of smoked paprika for an earthier profile.
Storage
Refrigerator: 6 months — Best stored in a dark, dry pantry rather than refrigerator to prevent moisture condensation.
