If you are a follower of our blog, you might have remarked our love for herbs and spices. A good possibility to conserve the flavor of herbs is salt. We chose the small-grained Utah Sweet Salt as a base. It is mild and rich in volcanic minerals.

Starting with the herb salt, it is important to wash the limes, coriander and chilli properly and dry them. Pluck the coriander leaves and finely chop them. Remove the hot seeds of the chilli peppers and also finely chop them. Zest the limes and mix with the coriander, chilli and salt. The smell and taste is fantastic and goes with almost everything in summer that needs a little salt. There are several ways to store the salt. You can either refrigerate it in a sealed jar for 1 – 2 months without losing its favor or you can also freeze it in small portions or dry it on a kitchen towel or at 50°C in the oven. This enables you to use it the whole year.

For 150 Gram

150 g salt

2 organic limes

5 small red chili peppers

1 bunch coriander