Bacon-Guajillo Salt
We keep a small jar of this on our dining table at all times to add a little bit of smokiness and heat to savory dishes.
Easy
Use this wonderful salt to rim a cocktail glass. It adds the fresh and unmistakable aromas of curry and lime to snacks such as roasted nuts or a salad. This can be made with curry or makrut lime leaves.
Ingredients
Makes ¼ cup
SERVINGS: 1/4 Cup(s)
- 12 fresh curry leaves
- 6 fresh makrut lime leaves
- ¼ cup fine sea salt
Instructions
Rinse the curry and makrut lime leaves under cool running water and dab them dry with paper towels.
Tear the leaves into pieces and put them in a spice grinder, along with the salt.
Pulse until you get a fine powder.
Transfer to an airtight container, cover, and store at room temperature for up to 2 weeks.
Get in on the taste making!
The full cookbook is now available for purchase in local bookstores and online.
Season: Big Flavors, Beautiful Food recipes are reprinted for Edible Silicon Valley - issue 24 online with permission of Chronicle Books, 2018.
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