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This time of year citrus is in season, all types. A great prepping activity in the -10° degree weather of Northern Wisconsin. When it is too cold to ice fish or takes too much “antifreeze” to make it through. I use a microplane to zest and a repurposed coffee grinder to finish it off with. Margaritas and tequila never had it so good.
A great topping for homemade crackers and baked tortilla crisps. A great salt for breading style toppings.
For each type of salt you’ll need:
- 1/2 cup / 2.25 oz / 65 g flaky sea salt
- 1 tablespoon citrus zest (lemon, lime, orange, tangerine, grapefruit..endless.)
Preheat your oven to oven 225F / 105C. Combine the salt and citrus in a medium bowl and mix well. Really work the zest into the salt, making sure there aren’t any clumps of zest. Spread across a parchment lined baking sheet. If you’re making more than one flavor of salt, repeat this as many times as necessary.
Bake for 70 minutes, or until the citrus has completely dried out. Flecks of zest should crumble when pinched between your fingers. Remove from oven and allow to cool a bit. At this point you can pulse each salt a few times in a food processor if you like, which is what I do. Or, you can enjoy it as is. Salts keep in an air-tight jar for a couple of months.
Quote: Before enlightenment; chop wood, carry water. After enlightenment; Chinese takeout and twitter.
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Clever idea. I just canned some myself
Oh oh party at viggie’s!