DIY Kaffir Lime Pink Salt
DIY Kaffir Lime Pink Salt
Working with fresh kaffir lime leaves fills the space with incredible fragrance. Finished this way, this blend is a perfect pantry addition for seasoning vegetables, avocado, seafood and Asian-style cooking where that subtle citrus aroma really shines.
Servings
20
Prep time
Cook time
Recipe
Vegaterian. Gluten Free
Ingredients
- 10-15 fresh kaffir lime leaves
- Murray River Salt Pink Flakes
Method
- Dehydrate the kaffir lime leaves to remove moisture and extend the life of the blend. Using a dehydrator, dehydrate on high for about 8 hrs.
- Oven alternative: Line a baking tray with baking paper, lay out the kaffir lime leaves evenly and bake at a low temperature for 60–70 mins, turning occasionally. The leaves should be completely dry and brittle before moving to the next step.
- Once cooled, grind the dried kaffir lime leaves using a mortar and pestle (or blender) until finely broken down.
- Add the Murray River Salt Flakes and give the mixture a light grind, just enough to combine while keeping the flake texture intact.
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