Erin McDowell

Cooking trends come and go. (See ya later, truffle everything.) But it’s fine by us that flavored salts are here to stay, which is why we decided to create three bold flavors of our own: tart lemon, earthy mushroom and spicy chile. Each takes just 10 minutes to prepare and can be used in place of plain old salt to season anything from meat or fish to pasta or grilled veggies. So clear some space on your spice rack for one or all three. And if you’re feeling generous, a jarful makes a tasty edible gift for any home cook.

Flavored Salt

A PureWow Original Recipe

  • Each recipe makes about 1/2 cup flavored salt
  • Start to Finish: 10 minutes each

Ingredients

Lemon Salt

½ cup kosher salt

5 lemons, zested (preferably Meyer lemons)

Chanterelle Salt

⅓ cup dried chanterelle mushrooms

½ cup kosher salt

Chile Salt

5 dried guajillo, chipotle or New Mexico chiles

½ cup kosher salt

Directions

1. Make the lemon salt: In a small bowl, mix the salt with the lemon zest to combine well. Spread out the mixture on a baking sheet and let rest for 5 to 7 minutes (this helps the salt absorb some of the moisture from the zest so that the mixture stays dry). Store in an airtight container for up to two months.

2. Make the chanterelle salt: In the bowl of a food processor, pulse the dried mushrooms until they form a powder. Add the salt and pulse to combine. Store in an airtight container for up to two months.

3. Make the chile salt: In the bowl of a food processor, pulse the dried chiles until they form a powder (some chunks are OK). Add the salt and pulse to combine. Store in an airtight container for up to two months.

 

Tags

Finishing Touches

It's the details that count! Try these tips

  • Kick boiled edamame up a notch by finishing it with a dash of lemon salt.

  • Our best-ever Bloody Marys would love a salted rim: Rub a lemon wedge around the rim of the glass, then dip the rim into the chile salt for an extra-spicy finish.