Curry and Makrut Lime Leaf Salt
Ingredients
- 12 fresh curry leaves
- 6 fresh makrut lime leaves
- ¼ cup fine sea salt
Instructions
- Rinse the curry and makrut lime leaves under cool running water and dab them dry with paper towels. Tear the leaves into pieces and put them in a spice grinder, along with the salt. Pulse until you get a fine powder. Transfer to an airtight container, cover, and store at room temperature for up to 2 weeks.
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Season: Big Flavors, Beautiful Food recipes are reprinted for Edible Silicon Valley - issue 24 online with permission of Chronicle Books, 2018.
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