I was given this finishing salt and finishing pepper for two delicious seafood recipes I prepared for a wine tasting in collaboration with Wines of Chile on VineSleuth Uncorked, my wine blog. Thankfully, Ger-Nis also provided the recipe for these so I could make more, and also share the how-to’s with you. They definitely add a lot of delicious, citrus flavor.
Ger-Nis Citrus Herb Finishing Salt
Makes 1 cup salts
Ingredients
3⁄4 cup maldon salt
1 tablespoon lemon zest*
1 tablespoon lime zest*
1 teaspoon orange zest*
2 tablespoons fresh parsley leaves, chopped super-fine
3 tablespoons fresh basil leaves, chopped super-fine
1 tablespoon fresh lemon thyme leaves, chopped super-fine
*for best results, use organic unwaxed citrus, make sure citrus and herbs are completely dry
Directions
Preheat oven to 225°F. Combine all the ingredients in a large bowl and mix thoroughly. Place the mixture on a lined baking sheet allowing ample room, making sure to flatten the mixture completely against the pan. Place in the oven and bake for about 30 minutes. Allow to cool, and process with your fingers by rubbing zest and herbs together, it should crumble easily when pressed together with your fingers. Store in an airtight jar for up to two months. Do not refrigerate.
Ger-Nis Citrus Herb Chili Pepper
Makes 1 cup pepper
Ingredients
1⁄4 cup maldon salt
3 tablespoons lemon zest*
1 tablespoon lime zest*
1 tablespoon orange zest*
2 teaspoons red chili flakes
1⁄2 cup black peppercorns, pre-crack to desired texture
2 tablespoons fresh parsley, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh mint, chopped fine
*for best results, use organic unwaxed citrus, make sure citrus and herbs are completely dry
Directions
Preheat oven to 225°F. Combine all the ingredients in a large bowl and mix thoroughly. Place the mixture on a lined baking sheet allowing ample room, making sure to flatten the mixture completely against the pan. Place in the oven and bake for about 30 minutes. Allow to cool, and process with your fingers by rubbing zest and herbs together, it should crumble easily when pressed together with your fingers. Store in an airtight jar for up to two months. Do not refrigerate.
Recipes courtesy of Ger-Nis Culinary and Herb Center
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