Lime Chili Salt

Lime Chili Salt

This is another salt experiment. Still a work in progress. The New Mexican chilies that I used lent an almost fruity flavor to this and the spice wasn’t really over powering so this could easily be dusted over corn and it wouldn’t over power it with heat.

Lime Chili Salt


1 Large Chili (I used New Mexican)
1 Lime, zest and juice
1/4 c. salt (kosher)


Preheat oven to 250
Remove the zest from the lime and mince.
Juice the lime
Mince the pepper (discard the seeds and stem)
Mix all of the ingredients together
Spread the salt over a baking sheet lined with aluminum foil
Bake for about 15 minutes checking at 5 minute intervals until all of the liquid has evaporated.

Like I said, this is an experiment. I’m gonna keep playing with ratios / spices until I come up with a final mix.

2 Responses

  1. Wonderful! I have been playing with salts too. I made a similar one with lemon and habanero. Great for grilling. I didn’t use the juice though. It didn’t melt the salt?

  2. I’ll be interested in seeing the results, as you indicated this is a work in progress. Sounding delicious, keep us posted.