Use your hands to blend the salt and lemon and lime zest in a mixing bowl before dehydrating. The oils in your hand help mix them together. Don’t get me wrong, it is certainly WORTH IT to have a good citrus salt around the house. We use it all the time, in either recipes or as an flavor-boosting finisher for so many things, but to be honest, making it at home is SO EASY, I’ll never buy citrus salt from the store again. And! Because I can make it at home whenever I want, however I want, I am free to create different versions of it for varying purposes. Want a bit of lime salt on that salad tonight? Sure! How about a pinch of lemon salt on that avocado toast? Yes, please! Or Perhaps a smidge of grapefruit-lemon-lime-chili salt around the margarita glass rim? Go for it!!! It saves you money for sure, and it allows your creativity to soar. So let’s talk about how we make homemade citrus lemon and lime salt, shall we? If you are working with dried lemon and lime zest, simply add the zest and 1 cup of coarse sea salt to a grinder and pulse it until the salt and zest combine. I used a molcajete for mine, which works great. You mainly want to break down the larger zest so it can properly mix with the salt. If you’re using fresh lemon and lime zest, go ahead and zest them with your citrus zester, like so. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. It will look like this. Next, grind down the larger zest into the salt with a mortar and pestle. I used my molcajete. A spice grinder works as well, but try not to over process. BOOM! DONE! Use your new lemon and lime zest as needed. Or, my favorite way is to use it as a finisher. It’s such a beautiful way to add both a salty and citrusy pop to whatever you’re eating. Just shake bit over your fresh seafood or into a zesty salad. Add a pinch to a margarita, even rim the whole glass. It is great in a bloody mary, and over anything grilled. Our favorite is sprinkled over freshly made avocado toast. I don’t even think about making that without having citrus salt on hand. To maximize its shelf life, aim to prevent moisture from entering the container, clumping the salt.
