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Sprinkle on fresh fruit, black beans, shrimp and fish, or make Mexican elote by coating corn on the cob with mayonnaise, lime juice, cotija or feta cheese and a sprinkle of this salt.
Ingredients: Unrefined sea salt, chiles, lime juice powder, crushed red pepper
Cilantro Lime Rice
1 Tbs. olive oil
1 Tbs. butter
1 small onion, chopped
2 large cloves of garlic, minced
1 cup long-grain rice
1 tsp. Chile Lime Salt
2 cups low-sodium chicken broth
2 limes, zested and juiced
2 Tbs. fresh cilantro
Heat the oil and butter in a large skillet over medium-high heat. Add the onions and cook for 1 minute, stirring constantly. Reduce the heat to low and add the rice and Chile Lime Salt. Saute rice for about 3 minutes, stirring constantly to make sure the rice doesn't burn. Add the chicken broth and bring to a boil. Reduce the heat to low, cover; simmer for about 20 minutes until the rice is tender.
Just before serving, sit in the juice of 1 lime, the zest of 1 lime and the cilantro.