Lime Pepper Dipping Salt

Lime Pepper Dipping Salt

A toasted, citrusy salt blend for dipping fresh fruit, shrimp, or chicken.

Total 8 min Makes 4 oz Calories 8/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This dry dipping salt pairs toasted peppercorns with tangy lime zest for a Southeast Asian-style condiment. Common alongside sliced mango, guava, or grilled meats, it comes together in minutes with just a few pantry staples and a mortar and pestle.

Ingredients

  • 1/4 cup kosher salt
  • 2 tablespoons black peppercorns
  • 1 tablespoon white sugar
  • 2 limes, zested
  • 1/2 teaspoon chili flakes

Method

  1. Place the black peppercorns in a dry 9-inch skillet over medium heat and toast, shaking the pan occasionally, until fragrant and lightly smoking.

  2. Transfer the toasted peppercorns to a mortar and pestle or spice grinder and let cool for 2 minutes.

  3. Crush or grind the peppercorns coarsely, leaving some texture rather than a fine powder.

  4. Add the kosher salt, sugar, lime zest, and chili flakes to the crushed pepper and mix thoroughly with the back of a spoon or pestle to distribute the oils from the zest.

  5. Spread the mixture on a plate and let it air-dry at room temperature for 5 minutes so the zest releases excess moisture.

  6. Transfer to a small bowl or jar and serve alongside sliced fruit, shrimp, or grilled meats for dipping.

Rate this recipe

★ 4.5 (1)

Lime Pepper Dipping Salt

This dry dipping salt pairs toasted peppercorns with tangy lime zest for a Southeast Asian-style condiment. Common alongside sliced mango, guava, or grilled meats, it comes together in minutes with just a few pantry staples and a mortar and pestle.

8 min 4 oz 8 cal

Ingredients

  • 1/4 cup kosher salt
  • 2 tablespoons black peppercorns
  • 1 tablespoon white sugar
  • 2 limes, zested
  • 1/2 teaspoon chili flakes

Method

  1. 1

    Place the black peppercorns in a dry 9-inch skillet over medium heat and toast, shaking the pan occasionally, until fragrant and lightly smoking.

  2. 2

    Transfer the toasted peppercorns to a mortar and pestle or spice grinder and let cool for 2 minutes.

  3. 3

    Crush or grind the peppercorns coarsely, leaving some texture rather than a fine powder.

  4. 4

    Add the kosher salt, sugar, lime zest, and chili flakes to the crushed pepper and mix thoroughly with the back of a spoon or pestle to distribute the oils from the zest.

  5. 5

    Spread the mixture on a plate and let it air-dry at room temperature for 5 minutes so the zest releases excess moisture.

  6. 6

    Transfer to a small bowl or jar and serve alongside sliced fruit, shrimp, or grilled meats for dipping.