Make Ahead

A Trio Of Citrus Salts

December  8, 2009
3 Ratings
  • Serves many
Author Notes

I started drying citrus wheels a year or so ago and we are hooked - for this recipe I used valencia oranges, but really any citrus will work - I stick to thinner skinned varieties as you eat them peel and all. When blood oranges are available I buy as many as I can carry and dry them all - delicious crumbled over salads, grilled meats, and ice cream too! Another bonus is that while the oranges dry your kitchen will be toasty warm and smell wonderful. *** NOTE - you will need a spice grinder *** —aargersi

What You'll Need
  • dried citrus wheels
  • 8 valencia oranges
  • non stick spray
  • Trio Of Citrus Salts
  • 1 1/2 cups kosher salt
  • several sprigs fresh rosemary
  • 5 dried orange wheels
  • 1 teaspoon sweet paprika
  • 2 cloves garlic
  • 1 large lemon
  • 1 ancho chili
  • 1/2 tablespoon cumin
  • 2 limes
  1. dried citrus wheels
  2. set the oven to 200 degrees. Cover 2 cookie sheets with foil and lightly sray with non-stick. Wash the oranges and slice them VERY thinly. Lay them evenly on the cookie sheets and bake until the are very dry - about 5-6 hours. Remove the pits as best you can. Turn them once or twice as they dry. Store for a few weeks (if they last that long which they won't) in an air tight container.
  1. Trio Of Citrus Salts
  2. Orange salt: grind the orange wheels and needles from 2 sprigs of rosemary in the grinder. Mix together with the paprika and 1/4 c of the salt. Store in sealed jar for several weeks.
  3. Lemon salt: finely mince the garlic and 1 tbs. of rosemary. Mix together with 1/4 c salt and the zest from the lemon. Store in sealed jar for several weeks.
  4. Lime salt: Remove the seeds and stem from the chili. Grind in the spice grinder. Mix together with 1/4 c salt, the cumin, and zest from 2 limes. Store in sealed jar for several weeks.

See what other Food52ers are saying.

  • Sadassa_Ulna
  • nannydeb
  • Sagegreen
  • AntoniaJames
  • coffeefoodwrite

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

17 Reviews

Sadassa_Ulna May 3, 2011
yum i love this!
nannydeb May 3, 2011
Last night I added the lime salt to sauteed shrimp with a splash of Cointreau and it was fabulous!!!
Sagegreen February 1, 2011
You really should start your new business and retire from your day job!
AntoniaJames January 31, 2011
I feel a project coming on . . . ;o)
nannydeb December 14, 2010
When making the lime salt, does the lime zest make it moist and is that a problem? Or do you dry the limes?
aargersi December 14, 2010
The salt actually pulls some of the moisture out of the lime, so I haven't had a problem with it - we use it up pretty quickly too ... it's good in guacamole!!! Or on fish. Or grilled chicken.
coffeefoodwrite February 19, 2010
I am so into salts right now. Thanks for this recipe! I can't wait to try it!
Loves F. January 4, 2010
I made the orange salt for Christmas gifts, with plain navel oranges, and got RAVE reviews! Thanks so much for the great idea!
mariaraynal January 4, 2010
aargersi is so inventive and creative in the kitchen. I've loved everything she's cooked -- and I've had the blood orange citrus wheels and finishing salt and they are to die for.
Maria T. December 11, 2009
Great mixtures!
aargersi December 13, 2009
Thanks! Yours loom awesome too. See my ideal meal above? That's at a little place in Montalcino that is to die for - I am jealous of you living in Tuscany!!!
Aliwaks December 9, 2009
LOVE This!!! going to try a grapefruit/lavender/ thyme salt
aargersi December 9, 2009
That sounds great too! I may have to try it next!
cheese1227 December 8, 2009
So do you just eat the salt straight?
aargersi December 9, 2009
I use them as finishing and/or grilling salts. The lime one makes great guacamole and the orange one is good on grilled fish and veggies also sweet potato oven fries. The lemon is great with chicken and fish too We use them a lot!
Loves F. December 8, 2009
I love this!! Can't wait to make these!
lastnightsdinner December 8, 2009
What a great idea - love this!