Lime Salt Food

HOW TO MAKE AN INFUSED LIME SALT RECIPE

Steps:

• Preheat oven or dehydrator to 220F.
• Zest one lime.
• Place 1/2 cup flaky sea salt into a mortar and add in the zest.
• With a pestle, grind the lime zest into the salt. Don't be shy, really work the zest into the salt.
• Line a baking sheet with parchment paper and pour the salt onto the baking sheet.
• Cook for 80 minutes. The lime zest should crumble in your fingers when rubbed in between them.
• Allow to fully cool and store in a container in a cool dry place.
• Use with a years time.

LIME TORTILLA CHIPS

Steps:

• In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips.
• Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.
• *If you prefer plain tortilla chips simply stack the fresh tortillas, cut into quarters and fry according to the instructions above. If you are making chips from the Good Eats recipe in this episode, the cooking time will be 1 to 1 1/2 minutes.

MEXICAN-STYLE FRUIT SALAD

Steps:

• Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the chile-lime salt to your desired spiciness level.

LIME-CHILI SALT

Steps:

• Combine the salt, lime zest and chili powder in a small bowl and use immediately. Great for garnishing cocktails, seasoning tortillas or as a finishing salt for a dish.

GOURMET POPCORN WITH LIME SALT

Steps:

• Lime Salt: Finely grate the rind of the lime. Combine the zest with the salt and stir well. You can play around with the ratio of citrus rind to salt to your preference otherwise equal quantities of salt and lime zest usually works. I liked it with more lime zest and less salt.
• Note: prepare only as much of the lime salt as is needed for the recipe especially if using fresh lime zest (preferred over dried).
• Popped the popcorn. This is Mr. Cookgirl's method: Heat up the coconut oil in a 10" cast iron skillet on medium heat.
• Throw one popcorn kernel into the pan. When it starts to sizzle and pop, the oil is ready for popping the popcorn.
• Place the popcorn kernels in the pan and cover.
• Place oven mitts on your hands and start to move the pan back and forth on the stove.
• After about 2-3 minutes (on our gas stove) the popcorn will start to pop. Keep moving the pan back and forth on the burner unti the popping has significantly reduced.
• *Carefully* take the pan off the stove and again *carefully* remove the lid and transfer the popcorn to a large serving bowl.
• Stir in the lime zest-salt mixture.
• Yield is estimated.