- 3/4 cup kosher salt
- 1/2 cup grated orange peel (from about 5 large oranges)
- 1/2 teaspoon smoked paprika
- Place all ingredients in a food processor; pulse until blended. Transfer to a shallow dish. Let stand at room temperature 3-4 hours or until dry, stirring occasionally. Store in an airtight container in a cool dry place for up to 6 months. Yield: 1 cup.
Originally published as Orange-Smoked Paprika Salt in Taste of Home August/September 2012
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