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Orange-Smoked Paprika Salt Recipe

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Fresh and fragrant, a large pinch of this salt is the ideal flavoring for corn-on-the-cob. It’s also fun to use to rim a margarita glass. —Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 15 min. + standing
MAKES:192 servings
TOTAL TIME: Prep: 15 min. + standing
MAKES: 192 servings

Ingredients

  • 3/4 cup kosher salt
  • 1/2 cup grated orange peel (from about 5 large oranges)
  • 1/2 teaspoon smoked paprika

Directions

  1. 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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