Step aside, garlic salt, sriracha and his buddies are here and they’re waking up tastebuds around town. Loved by food enthusiasts all around the world, these finishing salts add a pop of flavor to everything they touch.
In this post I’m sharing four salt flavors that can take dishes from ho-hum to oh my faster than you can say Jack Robinson: chili lime, vanilla, rosemary and lemon, and sriracha.
They’re incredibly simple to make, too. Tuck them in a box for a simple and elegant edible gift, or wrap a single jar in brown craft paper with a simple bow. Give as a housewarming gift, wedding favor, or holiday set, but make sure to keep some for yourself as well!
What Kind Of Salt Should I Use?
When you make flavored salt, it’s really up to you. Coarse salt adds dramatic flair when sprinkled over dishes just before serving, while finely ground salt is more useful in recipes. This beautiful Makai Deep Sea Salt was given away at a conference I recently, so that’s what I used. (It’s delicious sprinkled over gluten-free soft pretzels, too.)
Chili Lime Salt Recipe
This fiery blend of red pepper flakes and tangy lime is amazing over fajitas, taco, french fries with chipotle mayo, and, um, just about everything in your kitchen.
Ingredients
Makes about ¼ cup – I fill these jars with this blend
- ¼ cup unrefined salt (For coarse salt, I like this brand and this brand. I also like their fine salts – found here and here)
- 1 teaspoon crushed red pepper flakes (where to find organic red pepper flakes)
- 1½ teaspoons fresh organic lime zest
Equipment
Microplane zester (like this) or cheese grater
Instructions
Using the microplane zester or cheese grater, remove the outer zest from the lime. Make sure not to peel off the bitter white pith, just the outside will do. Lay zest on a towel and allow to air dry for a few hours, then combine with salt and crushed red pepper flakes. Pour salt into a pretty jar and use liberally.
Vanilla Salt Recipe
Served with strawberries or sprinkled over chocolate, this delicate salt adds a surprising pop of flavor to sweets and treats.
Ingredients
Makes about ¼ cup – I fill these jars with this blend
- ¼ cup salt (For coarse salt, I like this brand and this brand. I also like their fine salts – found here and here)
- 1-2 vanilla beans (Find them here and use the leftovers for homemade vanilla extract, custard, and more)
Equipment
- Sharp knife (like this)
- Coffee grinder (this is the one I have)
Instructions
Using a sharp knife, cut a slit down the entire length of the vanilla bean. Then, with the tip of your knife, scrape out the seeds in the center, which should have a paste-like consistency. Place a small amount of salt in the coffee grinder with the vanilla beans and pulse until completely combined. Add the vanilla/salt mixture to the rest of the salt and thoroughly mix with a spoon.
Sriracha Salt Recipe
This fiery finishing salt is delightful over fried, eggs, grilled chicken, roasted veggies, and even salads.
Ingredients
Makes about ¼ cup – I fill these jars with this blend
- ¼ cup salt (For coarse salt, I like this brand and this brand. I also like their fine salts – found here and here)
- 1 tablespoon sriracha (This is a good, non-GMO sriracha. My kids like it, but I have to add a little spice because it’s not quite hot enough for me.)
Instructions
Preheat your oven to 350F. Mix sriracha and salt together and spread over a baking sheet. Turn off the oven and then place salt inside and let it sit for 3-4 hours, or until fully dried out.
Rosemary & Lemon Salt Recipe
This herbaceous finishing salt (in the top left corner of the above photo) is delicious when sprinkled over pasta, soups, and salads.
Ingredients
Makes about ¼ cup – I fill these jars with this blend3/4 cup salt (For coarse salt, I like this brand and this brand. I also like their fine salts – found here and here)
- ¼ cup salt (For coarse salt, I like this brand and this brand. I also like their fine salts – found here and here)
- 1½ teaspoons dried lemon zest
- 1½ teaspoons dried organic rosemary (where to buy dried rosemary)
Instructions
Using the microplane zester or cheese grater, remove the outer zest from the lemon. Make sure not to peel off the bitter white pith, just the outside will do. Lay zest on a towel and allow to air dry for a few hours, then combine with remaining ingredients and transfer to a jar for storage/use.
