Sal de Sangrita
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Courtesy of Lucinda Hutson, ¡Viva Tequila! Cocktails, Cooking, and Other Agave Adventures, (Copyright © 1995 and 2013 by Lucinda Hutson) used by permission of the University of Texas Press. For more information visit utexaspress.com.
This Jalisco-inspired sal (salt) is flavored with traditional puya chiles used to make sangrita, the citrusy and spicy nonalcoholic chaser that accompanies shots of tequila. Sprinkle a pinch in sangrita or use it to rim glasses.
From this master recipe, you can make several versions of seasoned salts. Let it inspire your own creations. In small increments, add more sugar, citric acid, chiles, spices and other ingredients to suit your own taste.
Super easy
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PrintIngredients
For 1 Person(s)
Cream
- Add to 1 T. Master Recipe:
- 1/2 teaspoons orange zest
- 1/8 teaspoons citric acid
- 1/4 teaspoons sugar
- 1 teaspoons or more ground chile puya or guajillo chile
- 1 Master Recipe:
- 4 tablespoons kosher salt
- 1 1/2 teaspoons freshly grated lime zest
- 1 1/2 teaspoons freshly grated orange zest
- 1 tablespoons granulated or turbinado sugar
- 1/4 teaspoons citric acid
Sal de Sangrita Directions
- Master Recipe: Gently grind ingredients in a small bowl, using a bar muddler or mortar and pestle. The citrus zest will make the salt rather moist, so spread on a large plate to dry for several hours, stirring occasionally; add other flavorings. Store tightly sealed. Makes about 8 tablespoons.
- Chiles add Mexican flair. Quickly roast (5 seconds per side) dried red chile on both sides on a hot comal, taking caution not to burn them. Remove seeds and stems, then grind chiles (medium grind) in an electric spice grinder. Many spice companies also sell pure ground chile powders; make certain they do not contain salt and other spices.
- Note: If salt does not dry sufficiently, place in a 200-degree warmed oven; turn off heat and allow to dry, then grind gently again before storing.
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