Citrus Salts

We've talked before about the abundance of citrus we've got going on here. I'm not complaining, mind you, but once the bounty ends we'll be happy to move to berries for the spring and summer. In the meantime, we're finding all manner of new uses for the citrus we've got. One that I found particularly easy and useful was this method of making citrus salts from Heidi over at 101 Cookbooks.

A part of the bounty

It's a pretty easy process, just zest the fruit then mix it up with a salt of your choice (I used a few different sea salts we randomly had around the house). Then you bake it at a low heat and let cool. I made Clementine salt, Persian Lime salt and Meyer Lemon salt. So far we've used the Persian Lime salt on the rim of margarita glasses (delicious), the Clementine salt was great in a rice and veggie bowl and the Meyer Lemon salt was a nice finish on a batch of roasted broccoli.

Mixed up, ready for baking

I made quite a bit and have randomly been giving little shakers of the salts to friends and family who stop by. Well, all of them except the two who are allergic to citrus. I haven't given them anything. Sorry, dudes.

Tiny jars o' salt

 **A brought it to my attention that some people might not really be familiar with citrus salts. Basically, if you like citrus fruit, then you'll dig it. They do have to bake for just over an hour, but the hands on time is maybe 7 minutes tops. I did the whole process one lazy Sunday after a weekend in New Orleans. By "lazy" I mean hungover. Have a great weekend, everyone!