Posted on by Creative Co-Op

Hibiscus Chili-Lime Sea Salt

Hibiscus Chili-Lime Sea Salt is an elegant, flavorful combination of spicy chile peppers, tart Hibiscus powder, and refreshing lime. This blend perfectly complements a wide array of foods and drinks.

  • Made with natural sea salt
  • Hibiscus and ground chiles impart an attractive scarlet hue to white salt
  • Citrus flavors from all-natural lime juice powder
  • Ready to use as needed, no preparation necessary. Add to melted butter and toss with hot popcorn.
  • Mix with extra virgin olive oil and drizzle over fresh grilled fatty fish such as salmon, mackerel, or bluefish
  • Use to season favorite greens or other salad
  • Prepare a brine for fish or a cure for gravlax
  • Create interesting compound butter for various uses

Recipes:

Hibiscus Chili-Lime Salt Butter with Radishes & Baguette INGREDIENTS: 6 oz Unsalted Butter 2 ½ Tbsp F+F Hibiscus Chili-Lime Sea Salt 8 Medium Radishes, red or breakfast ⅓ Crusty Baguette 2 tsp Chives, minced INSTRUCTIONS: 1. In a small mixer with paddle attachment, mix unsalted butter with F+F Hibiscus Chili-Lime Sea Salt on low speed for about 5 minutes, until light & fluffy & pale in color. 2. Wash & destem the radishes, dry on a paper towel & slice very thinly by hand or with a Japanese mandolin. 3. Cut the baguette diagonally into 10 to 12 half-inch slices & lay out on a tray. 4. Smear or pipe a generous amount of the salted, whipped butter onto the slices. 5. Shingle a generous amount of thinly sliced radishes over the butter, dividing them evenly among the baguette slices, & serve. Enjoy!

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Hibiscus Chili-Lime Shrimp PREP TIME: 60 Minutes COOK TIME: 10 Minutes SERVINGS: 3 cups of shrimp INGREDIENTS: 1 lb Shrimp, peeled + deveined 2 Tbsp Dill 3 Oranges 5 Limes 3 Lemons 1 tsp Honey 1 Tbsp F+F Pepper Garlic Seasoning (optional) ½ c Orange Juice 2 Tbsp F+F Hibiscus Chili-Lime Sea Salt 4 Tbsp Green Onion, chopped Ground Pepper, to taste 1 c Small Cucumbers, diced 1/2 c Feta, crumbled INSTRUCTIONS: 1. Fill up a large pot of water to poach the shrimp in. Add the juice of one lemon, one lime & one orange to the poaching liquid. 2. Bring poaching liquid to a boil on the stove. 3. Zest the remaining lemons, limes & oranges into a large mixing bowl. Juice the citrus fruits into the same bowl. 4. Add remaining orange juice, honey, & herbs to the mixing bowl & mix until combined. 5. Add shrimp to the poaching liquid once the water is almost to a boil. As soon as the shrimp turns pink, remove, strain & add the cooked shrimp to the mixing bowl. 6. Place in the fridge to cool for an hour. 7. Once shrimp is cold, season with fresh pepper & F+F Hibiscus Chili-Lime Sea Salt. 8. Add chopped cucumbers, feta, green onion & any remaining herbs. Enjoy!

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Halibut Citrus Ceviche INGREDIENTS: ½ lb White Fish (Halibut preferred) 2 Tbsp F+F Hibiscus Chili-Lime Sea Salt 5 Lemons 5 Limes 7 Oranges (juice 4, slice 3) 1 Cucumber ½ c Red onion 1 Jalapeño 4 Tbsp Cilantro, chopped ½ tsp F+F Himalayan Pink Salt Black pepper, to taste Tortilla Chips INSTRUCTIONS: 1. Thinly slice halibut into bite-sized pieces & season with F+F Hibiscus Chili-Lime Sea Salt. Toss & set aside. Note: the smaller the pieces, the faster they will cook. 2. Juice lemons, limes & 4 oranges. Slowly pour juice over the, fish making sure it is all covered. 3. Use plastic wrap to cover the fish & press down, so most air is removed. The citrus & seasoning mixture will slowly cure the fish. 4. Place in fridge & check in 40 minutes, mixing around if needed. The fish will turn white, when cured. 5. While ceviche cures in the fridge, thinly slice/mandolin the cucumber, red onion & jalapeño, supreme the remaining oranges, & chop the cilantro. 6. Once fish is fully cured/cooked, stir all ingredients together & season with F+F Himalayan Pink Salt & add pepper, to taste. 7. Serve with tortilla chips. Enjoy!

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Tostadas COOK TIME: 10-20 minutes YIELDS: 3 servings INGREDIENTS: 3 Tortillas, crisped in the oven Cooking Oil, for crisping tortillas 1 Tomato, chopped 1 c Romaine, chopped 1 Avocado, cubed or diced 3 Tbsp Cilantro, chopped ½ lb Ground Beef ¼ - ½ tsp Pepper, to taste ½ - ¾ tsp F+F Hibiscus Chili-Lime Sea Salt 3 Tbsp F+F Carnitas Seasoning ¼ c Mozzarella, shredded Juice of 1 Lime 1-3 tbs of F+F Peach + Onion Hot Sauce INSTRUCTIONS: 1. Crisp up tortillas by spraying or lightly drizzling oil on both sides & baking directly on the oven rack at 350°F for 5 min. Cook until color has developed and the tortillas have begun to crisp. 2. Prepare tomatoes, lettuce, avocado & cilantro for use as toppings for your tostadas. 3. Season ground beef by mixing with pepper, F+F Hibiscus Chili-Lime Sea Salt & F+F Carnitas Seasoning. 4. Brown the ground beef in a large skillet on medium-high heat, breaking apart with a spatula or ground beef chopper until it is cooked through. Strain beef to remove excess fat or grease, once fully cooked. 5. Assembling tostadas, beginning with crisped tortillas, and layering on lettuce, tomato, avocado, cilantro, beef & cheese. 6. Finish with lime juice & F+F Peach + Onion Hot Sauce to add some spice & sweetness to the dish. Serve! Enjoy!

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