SRIRACHA CHILLI AND LIME SALT

Dish - - GOODIES TO GIFT -

¼ cup flaky sea salt

1 ta­ble­spoon sriracha chilli sauce

1 tea­spoon chilli flakes

fine zest 1 lime*

Pre­heat the oven to 180°C.

Line a flat bak­ing tray with bak­ing pa­per.

Stir all the in­gre­di­ents to­gether in a bowl with­out crush­ing the salt. Spread out in a sin­gle layer on the tray and place in the oven. Turn the oven off and leave the salt in­side for 4 hours or overnight un­til it’s to­tally dry. If af­ter 4 hours it’s still a lit­tle damp, re­peat the process. Trans­fer to a bowl and lightly crush to com­bine, but not too finely. Trans­fer to jar/jars and seal tightly.

* The lime zest needs to be com­pletely dry oth­er­wise the salt will go mouldy. Dry­ing time will de­pend on how moist the zest is to be­gin with. MAKES ¼ CUP.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.