Personal

Car Stuff

Extras

Burnt Citrus Salt

This salt from Ari Taymor of L.A.'s Alma gets its smoky-bright flavor from charred citrus zest. It's great on meat and fish—and potato chips, too.
From: Saveur.com MAKES 1¼ CUPS

Zest from 1 lemon
Zest from 1 lime
Zest from 1 orange
1 cup Maldon sea salt

Use a vegetable peeler to remove the zest from lemon, lime, and orange; place zest side up on an aluminum foil-lined baking sheet fitted with a rack. Using a blowtorch, torch zest until lightly charred. Let cool, mince, and stir in Maldon flake sea salt. Store at room temperature up to 1 month.

Nori Salt

From bonappetit
Makes about 2 tbs

2 toasted nori sheets, torn
1 tablespoon kosher salt

Pulse nori in a spice mill to a powder. Mix with salt in a small prep bowl until well combined.

Paprika Salt

From bonappetit
Makes about 5 tsp

1 teaspoon smoked paprika
1 teaspoon piment d'Espelette
1 tablespoon kosher salt

Mix smoked paprika, piment d’Espelette, and salt in a small prep bowl until well combined.