What kind of salt for margaritas

Coarse salts are typically sea salts , harvested in large ponds which are slowly evaporated and periodically raked.

The evaporation process for coarse salt allows it to form large crystals, which typically have many faces and can be slightly uneven. Some coarse salts are colored, as a result of impurities in the salt water they come from; black to gray salts and pink salts are fairly common. Others are pure white. In addition to being used for margaritas, coarse salts are also used in many kitchens. To use margarita salt, people typically run a lime around the edge of a margarita glass and then dunk the glass into a container of salt or onto a platter with a thin layer of salt.

The margarita is poured into the glass, and then the whole affair is served. As consumers drink, they intake a small amount of salt with each sip; tequila , the primary alcohol in a margarita, pairs very well with salt and lime. It is also perfectly acceptable to serve a margarita without salt, although some purists say that the flavor suffers.

Some salt companies dye their margarita salts. It is possible to find salts in a wide range of colors including green, red, pink, blue, orange, and yellow. Colored salts can be fun and decorative, although the dyes used can cause the salt to taste slightly odd; if you want to use colored margarita salt, you might want to have a taste test to make sure that the dyes don't interfere with the flavor of the drinks.

Gather the ingredients. Preheat the oven to F and place the oven rack in the middle. Zest the limes and oranges to produce about 2 tablespoons of each type of zest. In a small baking tray, spread the citrus zest out on parchment paper. Dry in the oven for 5 minutes, toss, then dry for an additional 3 to 5 minutes if needed.

Remove from the oven and let cool. Using the parchment, transfer the zest to a cutting board and dice into finer pieces. In a small bowl, add the kosher and sea salts, sugar if using , and dried citrus zest.

Mix with a fork until well combined. Transfer to a jar with a tight seal. Store at room temperature in a dry, dark place for up to 6 months. To use the margarita salt, spoon a small portion into a shallow dish. Wet the rim of a glass with a citrus wedge , and roll it around in the flavored salt. Tap off any excess. Mix the cocktail , strain it into the salt-rimmed glass, and enjoy. Thoroughly wetting the rim is essential to get salt, sugar, or any other rimming ingredient to stick to the glass.

Running a citrus wedge or slice around the rim is especially convenient if your drink includes fresh juice or a citrus garnish. Liqueurs and syrups work as well; pour a small amount in a dish and dip the rim. Whichever liquid you use, the key is to get the rim wet all the way around then roll it in the salt before it dries.

Margarita salt is typically reserved for drinks and doesn't make a good substitute for regular salt in food recipes. However, if you omit the sugar and don't use flake salt, this particular blend could work if you're cooking a dish that fits the salty-citrus flavor. Sprinkling it on fish filets , for instance, would add a nice flavor boost. Recipe Tags:.

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Measure content performance. Develop and improve products. List of Partners vendors. Prep: 10 mins. Cook: 5 mins. Total: 15 mins.