Citrus Lemon and Lime Salt Recipe

If using FRESH Lemon and Lime Zest

1. Use a zester to zest the lemon and lime. Save the fruit for a later use.
2. Use your hands to blend the salt and lemon and lime zest in a mixing bowl before dehydrating. The oils in your hand help mix things up.
3. Spread the lemon-lime salt over a dehydrator sheet and dehydrate at 125 degrees F for about 6-8 hours, or until the zest is completely dried through. Alternatively, spread the lemon-lime salt over a baking sheet and dry in the oven at 125 degrees F for about 6-8 hours, or until the zest is completely dried through. If your oven doesn't go to that low of a temperature, crack the oven a bit to let in some air flow.
4. Next, grind down the larger zest into the salt with a mortar and pestle. I used my molcajete. A spice grinder works as well, but try not to over process.
5. Use at needed.
6. If using DRIED lemon and lime zest, simply grind down the zest into the salt with a mortar and pestle. I used my molcajete. A spice grinder works as well, but try not to over process. Use as needed.