Burnt Citrus Salt, DIY Pantry
This salt from Ari Taymor of L.A.'s Alma gets its smoky-bright flavor from charred citrus zest. It's great on meat and fish—and potato chips, too. André Baranowski
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This salt from Ari Taymor of L.A.’s Alma gets its smoky-bright flavor from charred citrus zest. It’s great on meat and fish—and potato chips, too. This recipe first appeared in our 2015 SAVEUR 100.

Watch Chef Taymor prepare Burnt Citrus Salt in our video »

What You Will Need

Burnt Citrus Salt Burnt Citrus Salt
This salt from Ari Taymor of L.A.'s Alma gets its smoky-bright flavor from charred citrus zest. It's great on meat and fish—and potato chips, too.
Yield: makes 1 1/4 Cups

Ingredients

  • Zest from 1 lemon, 1 lime, and 1 orange, removed with a vegetable peeler
  • 1 cup Maldon sea salt

Instructions

  1. Place the zest, pith side down, on an aluminum foil-lined baking sheet fitted with a rack. Using a blowtorch, torch zest until lightly charred. Let cool, mince, and stir in sea salt. Store at room temperature up to 1 month.
"Burnt

Burnt Citrus Salt

This salt from Ari Taymor of L.A.’s Alma gets its smoky-bright flavor from charred citrus zest. It’s great on meat and fish—and potato chips, too.

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