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Chilli Lime Salt
1 large fresh red chilli ½ cup flaky sea salt finely grated zest of 2 limes
© Annabel Langbein Media
Remove seeds from chilli and slice flesh into tiny pieces. Mix with the sea salt and lime zest in a mortar and pestle or food processor and pound or blitz to form a fine crumb. If you want to store the salt for later use, dry it out in the oven at 150˚C for 30 minutes.
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