Edible Omaha

Citrus Salt

Citrus  Salt photo by Trisha Hughes
Citrus Salt photo by Trisha Hughes

Yield: 1 cup

2 tablespoons Meyer lemon zest
1 tablespoon orange zest
1 tablespoon grapefruit or lime zest
1 cup kosher salt
1 teaspoon ground fennel seeds
1 teaspoon red chile flakes

Preheat oven to 225° and line a baking sheet with parchment paper.

Spread the citrus zest as evenly as possible in a single layer on the baking sheet to enable consistent drying.

Bake for 15 to 20 minutes or until dry and crumbly to touch. If some pieces of zest seem drier than others after 15 minutes, remove those to a plate and return remaining zest to the oven until all pieces are completely dry but not browned.

Place salt, dried zest and optional spices in the bowl of a food processor and pulse for 30 seconds to combine.

Store in airtight jar and use within 2 months for best flavor.

—Recipe by Abigael Birrell