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5 from 3 votes

DIY Flavored Salt Recipes

These salts come in four flavors - chili lime, vanilla, rosemary lemon & sriracha - that add a pop of flavor to everything from popcorn to chocolate.
Prep Time 5 minutes
Calories
Author Heather Dessinger

Equipment

  • Microplane zester (like this) or cheese grater for chili lime and rosemary lemon flavors
  • Coffee grinder for vanilla salt

Ingredients

Chili Lime Salt Recipe

Vanilla Salt Recipe

Sriracha Salt Recipe

Rosemary & Lemon Salt Recipe

Instructions

Chili Lime Salt 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.
  • Optional Step: If the consistency is more coarse than you'd like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground.
  • Pour your finished salt into a pretty jar. It's now ready for use!

Vanilla Salt Instructions

  • Using a sharp knife, cut a slit down the entire length of the vanilla bean.
  • 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.
  • Optional Step: If the consistency is more coarse than you'd like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground.
  • Pour your finished vanilla salt into a pretty jar. It's now ready for use!

Sriracha Salt Instructions

  • Preheat your oven to 300F. 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.
  • Optional Step: If the consistency of the salt is more coarse than you'd like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground.
  • Pour your finished sriracha salt into a pretty jar. It's now ready for use!

Rosemary & Lemon Salt 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 it with the salt and rosemary.
  • Optional Step: If the consistency of the salt is more coarse than you'd like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground.
  • Pour your finished salt into a pretty jar. It's now ready for use!

Notes

 
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