INGREDIENTS:
1lb. kosher salt
zest of lots of lemons or whatever citrus you're using
(I used six, but sometimes I use even more, and sometimes I use less. It all really depends on what you have available. Dont get too hung up on exacts for this recipe)
PROCESS
Mix salt and zest in a bowl; work zest into salt with your CLEAN fingers to release oils and flavor of citrus. Spread on a baking tray. Put in oven at lowest temperature setting for 60-70 minutes OR air-dry until dried completely, 8 hours to overnight. The choice is yours angels!
**note: the color of the zest will fade over time, but that won’t affect flavor.
**note: be sure to use salt that has no anti-caking agents or additives for optimum results
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