Lime Salt

Limes are in season now! So why not make some of this zingy chilli lime salt.  You can use it straight away and fresh or slowly dry it in the oven to store for later.  It goes beautifully on grilled chicken or sizzling steaks.  Or let your imagination go wild on avocado or baked jacket potatoes. Thanks to Annabel Langbein for the inspiration.


Ingredients

1 large fresh red chilli
Half a cup of salt flakes
Finely grated zest of 2 limes (I use a micro plane)

De-seed chilli and dice into small pieces.  Combine chilli, salt and lime zest in a mortar and pestle (or food processor) and pound until it appears like wet sand.   If wanting to store, place on a tray and dry in a slow oven at 150 degrees C for 30 minutes.  Once cool store in an airtight jar.

Mamma Marmalade.