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  • Taste of the South

    Salt

    May 19, 2020 4 minutes
    PHOTOGRAPHY BY WILLIAM DICKEY
    RECIPE DEVELOPMENT BY KELLIE GERBER KELLEY
    STYLING BY CAROLINE BLUM

    FLAVORED SALTS

    Hot Salt

    MAKES 1 CUP (photo on page 82)

    1 cup kosher salt
    1½ tablespoons hot sauce
    1 tablespoon chili powder
    1 teaspoon paprika

    1. Preheat oven to 350°.

    2. On a small rimmed baking sheet, toss together salt and hot sauce. Bake until dry, about 5 minutes. Let cool completely. Using a spatula, press to break up clumps. Stir in chili powder and paprika. Store in an airtight container for up to 3 months.

    Citrus Salt

    MAKES 1 CUP (photo on page 82)

    1 cup fine ground sea salt
    1½ tablespoons orange zest
    1½ tablespoons lime

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