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Taste of the South

Salt

May 19, 2020 4 minuti
PHOTOGRAPHY BY WILLIAM DICKEY
RECIPE DEVELOPMENT BY KELLIE GERBER KELLEY
STYLING BY CAROLINE BLUM

FLAVORED SALTS

Hot Salt

MAKES 1 CUP (photo on page 82)

1 cup kosher salt
1½ tablespoons hot sauce
1 tablespoon chili powder
1 teaspoon paprika

1. Preheat oven to 350°.

2. On a small rimmed baking sheet, toss together salt and hot sauce. Bake until dry, about 5 minutes. Let cool completely. Using a spatula, press to break up clumps. Stir in chili powder and paprika. Store in an airtight container for up to 3 months.

Citrus Salt

MAKES 1 CUP (photo on page 82)

1 cup fine ground sea salt
1½ tablespoons orange zest
1½ tablespoons lime

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