Citrus Herb Salt Recipe
This has become one of our go-to secret ingredients. It is great any place that needs salt but could also use the punch of citrus. It is great on all poultry, as a base coat for briskets and is at home on roasted vegetables. Make this citrus herb salt recipe a few days ahead.
- 1 C high-quality, coarse kosher salt
- 2 tsp rosemary
- 2 tsp thyme
- 2 tsp granulated garlic
- 2 Limes – zested
- 1 Lemon – zested
Start with a high-quality salt. Don’t cheap out and get the iodized salt—you really want a nice, coarse salt for this.
Add all herbs (use fresh herbs for enhanced flavor). Over a separate bowl, zest the lemon and two limes (zesting the citrus over the salt mixture could add too much liquid to the equation).
Add the zest to the salt and herb mixture, mix well and store in a zip top bag.
For the first couple of days, shake up the bag once a day to ensure all the ingredients get a chance to be dried out by the salt.
This will allow the salt to absorb all the flavors of the herbs and zest. Use as needed.