Hibiscus Chile-Lime Salt is an elegant, flavorful combination of spicy chile peppers, tart Hibiscus powder, and refreshing lime that perfectly complements a wide array of foods and even 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

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.

Storage & handling

Store in a dry, cool place.

Ingredients

Salt, Hibiscus, Honey powder (Sugar, honey), Contains 2% or less of Natural flavor, Chile flakes, Paprika, Sunflower oil.

Recipe:

Hibiscus Margarita

Ingredients

2tbs 1890 Hibiscus Powder (Use an empty tea pouch or cheese cloth)

1/2 cup granulated sugar

1 cup water

2 oz blanco or reposado tequila 100% agave

1 oz fresh lime juice

1/2 oz orange liqueur such as Cointreau or Triple Sec

1890 Hibiscus Chile Lime Salt for rimming

Lime wedges for rimming and garnish

Directions

1. Make the Hibiscus Syrup: In a small saucepan, combine water, sugar, and hibiscus powder pouch Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Turn off heat, cover, and let steep for 20 minutes.

1. Let syrup cool completely to room temperature.

1. Prepare the Glass: Run a lime wedge around the rim of a glass. Dip the moistened rim into hibiscus lime chile salt spread on a small plate to coat evenly. Fill the glass with fresh ice.

1. Shake the Cocktail: In a cocktail shaker, combine 2 oz of the cooled hibiscus syrup, 2 oz tequila, 1 oz fresh lime juice, and 1/2 oz orange liqueur. Add a generous handful of ice. Seal the shaker tightly and shake vigorously for 15 seconds.

1. Strain and Serve: Strain the cocktail into the prepared glass over the fresh ice. Garnish with a lime wedge or a few dried hibiscus flowers. Serve immediately.

Hibiscus Chile-Lime Salmon with Pico de Gallo

Rubs

2 Tbsp softened Butter

2 cloves Garlic, minced

1/2 tbsp 1890 Hibiscus Lime Chile Salt

Juice from 1 lime

1/4 tsp 1890 Roasted Ground Cumin

Whole Salmon fillet (2 1/2-3 lbs)

Instructions

1. Mix together Rub ingredients. Place Salmon on a greased baking sheet. (I lined mine with foil for easy clean up) Spread rub on salmon fillet. Allow to marinate 15-20 minutes. Bake at 400˚ for 10-12 minutes. Turn to broil for 3-4 more minutes. (Be careful to keep an eye on it while in the broiler)
2. Serve with Pickled Jalapeño Pico de Gallo.

Pickled Jalapeno Pico de Gallo

1. 1/4 cup Pickled Jalapeños, diced
2. 2 Roma Tomatoes, diced
3. 1/4 cup diced Onion
4. 2 tsp minced Garlic
5. 2 Tbsp fresh Cilantro, chopped
6. 1890 Hibiscus Chile Lime Salt to taste
7. a drizzle of 1890 Persian Lime olive oil
8. 1 tsp of 1890 Jalapeno Balsamic
9. Toss all ingredients together

HIBISCUS CHILE-LIME SALT BUTTER WITH RADISHES AND BAGUETTE

Ingredients

6 Ounces Unsalted Butter. Can replace by 1890 Butter Olive Oil

8 Fresh Red Or Breakfast Radishes, medium

2 1/2 Tablespoons 1890 Hibiscus Chile-Lime Salt

1/3 Crusty Baguette

2 Teaspoons Chives, minced

DIRECTIONS

In a small mixer with paddle attachment, mix the whole unsalted butter with the Hibiscus Chile Lime Salt on low speed for about 5 minutes until light, fluffy and pale color.

Wash and de stem the radishes, dry on a paper towel and slice very thinly by hand or with a Japanese Mandolin

Cut the Baguette on a diagonal into 10 to 12 half inch slices, lay out on a tray.

Smear or pipe a generous amount of the salted whipped butter.

Shingle a generous amount of the thinly sliced radishes over the butter, dividing them evenly among the baguette slices.