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
Sprinkle on freshly shucked oysters—or any seafood, for that matter.
Ingredients
Makes ¼ cup
SERVINGS: 1/4 Cup(s)
- ¼ cup yuzu ponzu sauce
- ¼ cup flaky sea salt, such as Maldon
- 1 tablespoon white sesame seeds
- 1½ teaspoon chopped nori
Preparation
Preheat the oven to 200°F. In a small bowl, mix together the yuzu ponzu, salt, sesame seeds and nori. Spread out on a ceramic or nonreactive baking sheet. Cover with plastic wrap and refrigerate for 20 minutes.
Unwrap the baking sheet and cook the salt blend until all the liquid in the pan has evaporated, 4 to 6 hours.
With a silicone spatula, scrape the blend into a resealable plastic bag or a jar with a lid. Put the bag or jar inside another resealable plastic bag, this time with a little raw rice in it. The seasoning mix tends to be hygroscopic, meaning it absorbs moisture quickly, and this arrangement will help keep it dry.
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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