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Chiles give this blend deep and full-bodied flavor with a pleasant warming heat while the lime juice beautifully brightens in a sparkling sort of effervescent way. 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.