GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER
Go to Mexico and you will find vendors, either with carts in the city or baskets on the beaches, selling cups of fresh fruit and vegetables served up with a squeeze of lime, a sprinkling of salt and a dash of chile powder. The combination may seem odd at first to the North American palate but the combination of sweet, sour, salty and spicy flavors is addictive. Grilling the mango intensifies its natural honeyed sweetness, adding another dimension to an already simple but powerful play of flavors.
Provided by Bobby Flay
Categories side-dish
Time 7m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the grill to medium for direct grilling. Slice the mangoes in 2 pieces from the pit. Score the flesh of the mangoes in a diamond pattern, taking care not to cut into the skin. Pop the flesh by holding the skin side and pushing up. Brush the flesh with the oil and grill, cut-side down, until slightly charred, about 1 minute.
- Transfer the mangoes to a platter and immediately drizzle with the lime juice and sprinkle with the salt, chile powder and lime zest. Garnish with cilantro leaves if desired.
GRILLED SALT AND PEPPER SHRIMP WITH TOMATO HORSERADISH SAUCE WITH LIME JUICE
Steps:
- Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
- Preheat the oven to 400 degrees F.
- Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
- Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.
CRUDITéS WITH CHILE-LIME SALT
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Provided by Anna Stockwell
Categories New Year's Eve Hors D'Oeuvre Vegetable Vegetarian Lime Cucumber Radish Wheat/Gluten-Free Jícama Orange Chile Pepper Dairy Free Vegan Cocktail Party Christmas Christmas Eve snack
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Finely grate lime zest into a small bowl. Stir in salt and chile powder. Cut lime into wedges.
- Arrange crudités on a platter. Squeeze lime juice over, then sprinkle with some spiced salt mixture. Serve remaining spiced salt mixture alongside.
LIME SALT
Kick up any dish with a sprinkle of this zippy lime salt. It brightens steak tacos, grilled pineapple, sweet potato fries and more. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 35m
Yield 1/2 cup.
Number Of Ingredients 2
Steps:
- Preheat oven to 225°. Mix salt and lime zest until well combined; spread into a parchment-lined 15x10-1-in. baking pan., Bake until mixture is dry, about 30 minutes. Cool completely in pan. Store in an airtight container at room temperature.
Nutrition Facts : Calories 0 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GRILLED CORN WITH CHILE-LIME SALT
A sprinkling of homemade chile-lime salt and grated Parmesan brings the summertime classic of grilled corn with butter to a sublime new level.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Finely zest limes onto a parchment-lined baking sheet. Sprinkle 2 teaspoons salt over zest; combine with your hands. Spread mixture into an even layer and bake until dried, about 20 minutes. Let cool completely, then stir in chile powder. Chile-lime salt can be stored in an airtight container at room temperature up to 2 weeks.
- Peel back corn husks toward stem ends; remove silks. Rewrap husks and tie with long pieces of husk or twine. Soak corn in a large bowl of water 30 minutes.
- Preheat grill to medium-high. Grill corn, turning, until steamed through and charred in places, 12 to 15 minutes. To serve, unwrap husks, brush each ear with butter, sprinkle with chile-lime salt, and sprinkle with cheese. Garnish with chopped jalapenos and cilantro.
CHIPOTLE-LIME SALT
Chipotle-Lime Salt Spice Mix Recipe
Provided by Bon Appétit Test Kitchen
Categories Lime Bon Appétit Chile Pepper Spice
Number Of Ingredients 3
Steps:
- Toss 2 tablespoons flaky sea salt and 1 teaspoon chipotle chili powder on a baking sheet. Finely zest 2 limes over. Bake in a 350°F oven, stirring occasionally, until lime zest is dry, about 5 minutes. Let cool.
PUREED ARTICHOKE CROSTINI WITH LIME SALT
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a medium saute pan over medium heat. Add the artichokes, spinach, chopped garlic and 1 teaspoon of the lemon juice and saute until the spinach begins to wilt and the garlic becomes fragrant, 5 to 7 minutes. Remove from the heat and transfer to a food processor. Add the Parmigiano-Reggiano, feta, parsley and the remaining 2 tablespoons lemon juice and pulse until smooth. Add the kosher salt and season to taste with pepper.
- In a small bowl, combine the sea salt flakes and lime zest with your fingers. Set aside.
- Rub the remaining whole garlic clove onto one side of each slice of bread. Divide the artichoke mixture equally among the slices, place on a platter and serve; or, spoon into a serving bowl and serve with the bread slices on the side. Garnish with the radishes and lime salt.
SALT AND PEPPER PRAWNS WITH LIME AND CHILLI DIPPING SAUCE
Make and share this Salt and Pepper Prawns with Lime and Chilli Dipping Sauce recipe from Food.com.
Provided by JustJanS
Categories Australian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
- Cool, then add reamaining sauce ingredients.
- Season to taste with salt and pepper.
- Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
- Grind roasted peppers, salt and rice flour until coarsely ground.
- Place prawns in bowl and sprinkle with pepper mixture to coat.
- Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
- Drain on absorbent paper.
- Serve prawns immediately with dipping sauce and lime wedges to the side.
CHILLED TEQUILA SHOTS WITH LIME AND SALT
Tequila shots are always good, but they're even better chilled.
Provided by Rosie Schaap
Yield 2 shots
Number Of Ingredients 3
Steps:
- Shake tequila with ice; strain into two shot glasses. Chase with a lick of salt and a wedge of lime.
Nutrition Facts : @context http, Calories 99, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 109 milligrams, Sugar 0 grams
LIME-SUGAR DIPPING SALT
A simple combination of sugar, salt and grated lime zest, this innovative sweet and savory citrus mix is excellent sprinkled on pork chops, chicken or salmon before roasting, or used as a seasoning for raw vegetables or corn on the cob. It's also wonderful tossed with a little chile powder for added heat. To serve, place in a bowl or ramekin and serve with a demitasse or other small spoon for sprinkling. Or arrange vegetables on a platter and sprinkle with lime salt before serving.
Provided by Melissa Clark
Categories dips and spreads
Time 5m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Stir salt and sugar together in a small bowl. Zest limes directly into salt-sugar mixture. Using your fingers, rub together to grind the zest more finely.
- Transfer to a tightly sealed container until ready to serve. Dipping salt can be prepared up to a week in advance and stored at room temperature.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 0 grams, Carbohydrate 61 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 350 milligrams, Sugar 52 grams
CHILE-SALT MICHELADA (BEER, HOT SAUCE, LIME JUICE) COCKTAIL RECIPE
There is a world of hot sauces out there, but our favorite for this cocktail is Cholula.
Provided by Tristan Willey
Yield Makes 1 cocktail
Number Of Ingredients 7
Steps:
- Mix salt and cayenne on a small plate. Moisten rim of a pint glass and press into chile salt to lightly coat.
- Combine lime juice, hot sauce, and Worcestershire sauce in glass. Partly fill glass with ice and top with beer. Stir gently to mix. Garnish with lime wedge.
SALT AND PEPPER SALMON WITH LIME MAYONNAISE WITH POTATOES
From Australian Good Food - I've been told to eat fresh salmon at least twice a week and this looks good so saving it here.
Provided by ImPat
Categories Weeknight
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 220C or 200C fan forced.
- Cook potatoes in boiling water for 15 to 20 minutes until just cooked and drain and cool for 5 minutes.
- Using a fork, gently flatten potatoes and place in a roasting pan and drizzle with 2 tablespoon of oil and season with salt and bake for 15 to 20 minutes until crisp.
- Combines the mayonnaise ingredients and season with salt and pepper to taste.
- Combine flour, sea salt and cracked pepper and dust the flesh sides of the salmon in the flour mixture.
- Spray a non stick frying pan with oil and heat on high and cook salmon skin side down for 2 to 3 minutes or until crisp and then turn and cook for 2 to 3 minutes for medium or until cooked to your liking.
- Whisk vinegar and remaining olive oil and add warm potatoes, onions and herbs and season with salt and pepper.
- Place smashed potatoes on serving plates and top with salmon and serve with lime mayonnaise.
LEMON (OR LIME) SUGAR (OR SALT) SCRUB
This recipe will gently exfoliate your hands and/or feet and remove dead skin, leaving you refreshed, soft and silky. You can be pretty experimental with the quantities of each ingredient; it's forgiving and well-adapted to suit each user. Keeps 1-2 weeks in the refrigerator. Great gift in a tightly-capped jar!
Provided by Sandi From CA
Categories Bath/Beauty
Time 2m
Yield 1 application
Number Of Ingredients 3
Steps:
- Mix all ingredients in a small bowl.
- Apply to hands or feet above the tub or sink, so you don't make a mess. Scrub thoroughly for 2-3 minutes.
- When done scrubbing, rinse briefly with lukewarm water and pat dry.
- Apply your favorite moisturizer if desired.
Nutrition Facts : Calories 514, Fat 13.5, SaturatedFat 1.9, Sodium 0.6, Carbohydrate 102.6, Fiber 0.1, Sugar 100.6, Protein 0.1
MELON WITH RED CHILI FLAKES, SALT AND LIME
Skewered melon with chili, salt and lime juice, served as a snack or part of a larger meal, is as unexpected as it is compulsively edible. It's also easily assembled and takes no time, and rewards with layers of flavor.
Provided by Jeff Schwarz And Greg Kessler
Categories breakfast, brunch, dinner, easy, lunch, quick, weekday, appetizer, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the melon into 1-inch cubes.Skewer the melon pieces (about four pieces for each skewer), and place them on a serving plate.
- Place the salt and red chili flakes in a coffee or spice grinder and pulse until finely ground. Sprinkle about a teaspoon of the salt/chili mixture over the melons, followed by the diced jalapeño.
- Squeeze the lime over the melons, and serve.
MICHELADAS (COLD BEER WITH SALT AND FRESH LIME JUICE)
Steps:
- Chill 6 beer mugs until very cold. Add some salt to a shallow dish. Moisten the rims with a lime wedge and coat with salt. Add ice and 2 tablespoons lime juice to each mug. Pour in the beer and drink before the ice melts.
GOURMET POPCORN WITH LIME SALT
The lime salt recipe is from Jaime Oliver via The Purple Foodie. The gourmet popcorn is from our local natural food store's bulk bin and the kernels are various colors: blue, yellow, red, white. Do you notice the difference in colors of the popped kernels in my photo above...? This lime salt mixture works well with oven-baked tortilla chips, too!
Provided by COOKGIRl
Categories < 15 Mins
Time 10m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Lime Salt: Finely grate the rind of the lime. Combine the zest with the salt and stir well. You can play around with the ratio of citrus rind to salt to your preference otherwise equal quantities of salt and lime zest usually works. I liked it with more lime zest and less salt.
- Note: prepare only as much of the lime salt as is needed for the recipe especially if using fresh lime zest (preferred over dried).
- Popped the popcorn. This is Mr. Cookgirl's method: Heat up the coconut oil in a 10" cast iron skillet on medium heat.
- Throw one popcorn kernel into the pan. When it starts to sizzle and pop, the oil is ready for popping the popcorn.
- Place the popcorn kernels in the pan and cover.
- Place oven mitts on your hands and start to move the pan back and forth on the stove.
- After about 2-3 minutes (on our gas stove) the popcorn will start to pop. Keep moving the pan back and forth on the burner unti the popping has significantly reduced.
- *Carefully* take the pan off the stove and again *carefully* remove the lid and transfer the popcorn to a large serving bowl.
- Stir in the lime zest-salt mixture.
- Yield is estimated.
Nutrition Facts : Sodium 465.1
KIWI AND LIME SOUP WITH SEA SALT
Provided by Food Network
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Peel the watermelon and cut into slabs, like fillets. Using the most seedless portions, cut watermelon flesh into 1 1/2-inch cubes. Using a small melon baler or a demi-tasse spoon, hollow out a depression in the top to form a little cup.
- Peel and roughly cut up the kiwis. Place the pieces in a blender or food processor with the lime juice and the sugar. Puree then strain out the seeds. Add a few seeds back to show it is kiwi. Place watermelon cubes on a platter and fill the depression with the kiwi puree. Serve cold and lightly sprinkled with course salt, and eat with your fingers!
FLUKE CRUDO WITH LIME, SEA SALT AND OLIVE OIL
Dave Pasternack, the chef at Esca in New York, has a few tips for preparing crudo. Tell your fishmonger that the fish you're buying is to be served raw. You want fresh-filleted fish, not something that is already cut. Then, once you have your fillet, take it home, chill it and then slice it. When you are ready to serve it, get ready for the easiest recipe on earth. Sprinkle the fish with lime juice, coarse sea salt and the best olive oil you can find. That's it. You have a sophisticated plate of food that took you no time at all. Pair the dish with a chilled Sancerre and see if you don't relish in your good fortune.
Provided by Amanda Hesser
Categories dinner, lunch, quick, weekday, appetizer, main course
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 4
Steps:
- Slice the fillet in half lengthwise at its natural seam. Then slice the fillet horizontally from end to end at an angle like lox. The slices should be about 1/8-inch thick and 2 inches wide. Divide among 4 small plates. Cover and chill for at least 10 minutes.
- When ready to serve, juice the lime over the fish; be generous. Season with sea salt and sprinkle with olive oil. Serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 1 gram, Sodium 336 milligrams, Sugar 0 grams, TransFat 0 grams
LIME AND GINGER SALT GLOW
Make and share this Lime and Ginger Salt Glow recipe from Food.com.
Provided by Sharon123
Categories Bath/Beauty
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Pulverize 1/4 cup fresh ginger root in a blender; add 1/2 cup table salt.
- Mix in juice from 2 limes and 1/2 cup warmed vegetable oil to make a soft but gritty paste.
- Use to exfoliate hands, feet and rough spots such as elbows, massaging into skin with gentle circular motions.
- Rinse with warm water spiked with squirts of lime.
- This is best if used after a nice hot bath or shower.
Nutrition Facts : Calories 682, Fat 73, SaturatedFat 9.5, Sodium 37769.7, Carbohydrate 12.3, Fiber 2.8, Sugar 1.8, Protein 0.9
MANGO WITH CHILE-LIME SALT
This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend of ground chile, lime and salt. This preparation allows you to use any variety of mango, in states of ripeness from soft and juicy to firm, and the homemade chile-lime salt can be used for a variety of savory or sweet dishes as a garnish or topping. If using store-bought chile-lime salt, substitute the ground chile, lime zest and salt with 2 tablespoons of the seasoning.
Provided by Yewande Komolafe
Categories snack, finger foods
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
- Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.
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