In November I attended the 5th Moapa Valley Food Swap. This has been a labor of love, starting with the first one held in November 2011. It is a quarterly swap, and each time it seems like more and more people participate.
Every time the swap rolls around, I wonder what I can make that will thrill the participants and give me amazing swapping powers. This time I settled on a variety of items, but by far the most popular was the Chili Lime Salt. In fact, it was so popular, I’m considering making it for next month’s food swap as well.
The salt itself is super easy – use sea salt, dried lime zest (I zested and left on a plate overnight – on a side note, my hands smelled amazing!), and chili powder. You could totally take it to the extreme (which I totally recommend!) and grind your own chilis. I happen to have a spice grinder on my food processor, which made it super easy. The chilis I chose had no smell to them at all as whole dried chilis, but ground up they were fabulously smoky. A-MAY-ZING.
- 1 cup coarse sea salt
- 4 tbsp freshly dried lime zest
- 3 tbsp ground chili peppers (your choice)
- Stir together the ingredients. Store in an air-tight container.