📝 About This Recipe
Transport your taste buds to the vibrant street stalls of Mexico with this handcrafted finishing salt that perfectly balances sweet, sour, and spicy notes. This recipe elevates the classic 'fruta con chile' experience by incorporating slow-dehydrated pineapple morsels directly into a crystalline lime-infused salt base. It is the ultimate pantry staple for rimming cocktail glasses, dusting over fresh mango, or elevating grilled seafood with a burst of tropical brightness.
🥗 Ingredients
The Fruit Base
- 1/2 medium Fresh Pineapple (peeled, cored, and very finely minced)
- 3 tablespoons Fresh Lime Zest (from approximately 4-5 large limes)
The Salt & Spice Blend
- 3/4 cup Flaky Sea Salt (such as Maldon or a coarse fleur de sel)
- 1/4 cup Fine Pink Himalayan Salt (for better adhesion to food)
- 2 tablespoons Ancho Chili Powder (provides a deep, smoky sweetness)
- 1 tablespoon Guajillo Chili Powder (adds a bright, tangy heat)
- 1 teaspoon Smoked Paprika (for a subtle earthy undertone)
- 1/2 teaspoon Cayenne Pepper (optional, for extra kick)
- 1 teaspoon Citric Acid (food grade; provides that signature 'zing')
Aromatic Finishers
- 1/2 teaspoon Granulated Garlic (adds savory depth)
- 1 teaspoon Dried Cilantro (crushed finely)
👨🍳 Instructions
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1
Preheat your oven to its lowest possible setting, ideally between 150°F and 170°F (65°C-75°C). Line a large baking sheet with parchment paper or a silicone baking mat.
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2
Mince the fresh pineapple into tiny, uniform pieces about the size of a grain of rice. Pat them thoroughly dry with paper towels to remove excess moisture.
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3
In a medium glass bowl, combine the minced pineapple and the fresh lime zest. Toss them together until the zest is evenly distributed.
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4
Spread the pineapple and lime mixture onto the prepared baking sheet in a very thin, even layer. Space the pieces out as much as possible to ensure even drying.
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5
Place the tray in the oven and prop the door open slightly with a wooden spoon to allow moisture to escape. Dehydrate for 3-4 hours, or until the pineapple bits are brittle and no longer tacky.
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6
Once dehydrated, remove the tray from the oven and let the fruit bits cool completely at room temperature. They will crisp up further as they cool.
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7
In a clean, dry bowl, whisk together the flaky sea salt and the fine pink salt. Using two types of salt ensures a beautiful texture and better coverage.
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8
Add the ancho chili, guajillo chili, smoked paprika, and cayenne pepper to the salt. Stir gently with a whisk until the color is a uniform, vibrant terracotta red.
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9
Stir in the citric acid, granulated garlic, and dried cilantro. These 'high-note' ingredients provide the professional-grade complexity found in artisanal blends.
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10
Gently fold the cooled, dehydrated pineapple and lime zest into the spice mixture. Use a spatula to avoid crushing the delicate salt flakes.
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11
If the mixture feels slightly clumped, you can pulse one-quarter of the total volume in a spice grinder for 2 seconds and stir it back in to create a 'binding' powder.
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12
Transfer the finished Chili Lime Salt into an airtight glass jar. Store in a cool, dark place to preserve the vibrant colors and essential oils of the chilies.
💡 Chef's Tips
Use the freshest limes possible; the oils in the zest are the primary source of the citrus aroma. If you don't have an oven that goes low enough, use a dedicated food dehydrator at 135°F for 6-8 hours. Avoid using table salt, as the iodine can impart a bitter metallic taste to the delicate fruit notes. Ensure the pineapple is completely dry before jarred; any residual moisture will cause the salt to clump and the fruit to spoil. For a smokier profile, replace the guajillo chili with chipotle powder.
🍽️ Serving Suggestions
Rim a classic Mezcal Margarita or a spicy Paloma for a professional cocktail presentation. Sprinkle generously over sliced jicama, cucumber, and watermelon for a refreshing Mexican street snack. Dust over grilled shrimp or white fish tacos to provide a hit of acid and heat without the mess of liquid lime. Season roasted corn on the cob (elote style) along with a dollop of crema and cotija cheese. Add a pinch to a bowl of vanilla bean ice cream for a surprisingly sophisticated sweet-and-savory dessert.