Lime-Sugar Dipping Salt

Recipe from Ilene Rosen and Donna Gelb

Adapted by Melissa Clark

Lime-Sugar Dipping Salt
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
4(46)
Comments
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A simple combination of sugar, salt and grated lime zest, this innovative sweet and savory citrus mix is excellent sprinkled on pork chops, chicken or salmon before roasting, or used as a seasoning for raw vegetables or corn on the cob. It’s also wonderful tossed with a little chile powder for added heat. To serve, place in a bowl or ramekin and serve with a demitasse or other small spoon for sprinkling. Or arrange vegetables on a platter and sprinkle with lime salt before serving. —Melissa Clark

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Ingredients

Yield:¾ cup
  • ¼cup kosher salt
  • ½cup sugar
  • 3limes
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

224 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 61 grams carbohydrates; 3 grams dietary fiber; 52 grams sugars; 1 gram protein; 350 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stir salt and sugar together in a small bowl. Zest limes directly into salt-sugar mixture. Using your fingers, rub together to grind the zest more finely.

  2. Step 2

    Transfer to a tightly sealed container until ready to serve. Dipping salt can be prepared up to a week in advance and stored at room temperature.

Ratings

4 out of 5
46 user ratings
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Comments

Dawning Hope

If not used immediately but stored as suggested, wouldn’t the moisture in the zest melt the sugar leaving a clumpy rather than grainy texture? I have had this experience with mint and sugar processed together —at first it’s grainy sugar flecked with green bits, but if stored it turns into little hard clumps. Suggestions to prevent?

Lydia Sugarman

Can you say Skinny Margaritas in glasses rimmed with this mixture?

GazeboQueen

Get a small piece of unglazed terra cotta pottery (about the size of a 50-cent piece), wash well, then soak it in water for a few hours so that the pottery absorbs some of the water. Store the pottery in the sugar solution, and resoak it when the sugar starts clumping up again. This works perfectly on brown sugar also.

Lesley Simpson

Melissa Makes Miracles. This is a beautiful merger of power. I sprinkled some today on my whitefish salad on a bagel for a tiny bit of mystery. I am in love. This one is going into the rotation. If you love lime this one is a keeper.

Arlene F

I've been using a pinch in a tossed salad. It's also divine on watermelon.

dimmerswitch

I put everything on a cutting board and run a chef's knife through it umpteen (how's that for specific) times to be sure all is finely blended together. Technique used for lots of seasoning salts. If 1/4C each sugar and salt (using same zest) this holds for me for weeks. Lemon zest works too. Can make it spice by adding some crushed Aleppo or red pepper flakes as you chop it up. This citrus salt blend has a zillion uses.

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Credits

Adapted from "Saladish" by Ilene Rosen with Donna Gelb (Artisan, 2018)

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