Hibiscus Chile-Lime Sea Salt

Hibiscus Chile-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


Hibiscus Chile-Lime Salt Butter with Radishes and Baguette


  • 6 ounces unsalted butter
  • 8 fresh red or breakfast radishes, medium
  • 2-1/2 tablespoons Hibiscus Chile-Lime Sea Salt
  • 1/3 crusty baguette
  • 2 teaspoons chives, minced


  1. In a small mixer with paddle attachment, mix the whole unsalted butter with the Hibiscus Chile-Lime Sea Salt on low speed for about 5 minutes until light, fluffy and pale color.
  2. Wash and de stem the radishes, dry on a paper towel and slice very thinly by hand or with a Japanese mandolin.
  3. Cut the baguette on a diagonal into 10 to 12 half inch slices, lay out on a tray.
  4. Smear or pipe a generous amount of the salted whipped butter.
  5. Shingle a generous amount of the thinly sliced radishes over the butter, dividing them evenly among the baguette slices.

Hibiscus Chile-Lime Shrimp

Prep time: 60 minutes
Cook time: 10 minutes 
Servings: 3 cups of shrimp


  • 1 cup small diced cucumbers
  • 1/2 cup crumbled feta 
  • 1 teaspoons of honey
  • 4 tablespoons chopped green onion
  • 2 tablespoons of dill
  • 3 oranges 
  • 5 limes 
  • 3 lemons 
  • 1 tablespoon F+F Pepper Garlic Seasoning (optional)
  • 1/2 cup orange juice 
  • 1 pound of shrimp, peeled deveined 
  • 2 tablespoons of F+F Hibiscus Chile-Lime Sea Salt
  •  Ground pepper to taste


  1. Fill up a large pot of water to poach shrimp in. Add the juice of one lemon, lime, and orange into this poaching liquid. 
  2. Bring water and citrus liquid to a boil on the stove.
  3. Zest the remaining lemons, limes and oranges into a large mixing bowl. Once done zesting, juice the citrus into the same bowl.
  4. Add remaining orange juice and herbs to citrus juice and 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 out and add the cooked shrimp to the bowl of citrus and herbs liquid.  
  6. Place into the fridge to cool for up to an hour.
  7. Once shrimp is cold, season with fresh pepper and the F+F Chile-Lime Hibiscus Sea Salt. Add in chopped cucumbers, feta, green onion and any remaining herbs.