Sprinkle a little bit of this zingy lemon-ginger combo on hot buttered corn-on-the-cob for a salty twist. —Taste of Home Test Kitchen, Greendale, Wisconsin
- 3/4 cup kosher salt
- 1/2 cup grated lemon peel (from about 5 large lemons)
- 1 teaspoon ground ginger
- 2 tablespoons lemon juice
- Place salt, lemon peel and ginger in a food processor; pulse until blended. Transfer to an 8-in. square baking dish. Stir in lemon juice.
- Bake at 200° for 20-25 minutes or until dry, stirring occasionally. Cool completely. Stir with a fork to break up. Store in an airtight container in a cool dry place for up to 3 months. Yield: 1 cup.
Originally published as Lemon-Ginger Salt in Taste of Home August/September 2012
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