Lemon Salt With Fennel And Chili Recipe

1. 1

   Preheat oven to 300u00b0. Spread lemon zest on baking sheet. Bake 5 minutes. Stir zest and continue to bake until dry to the touch, about 5 minutes more. Remove baking sheet from oven and allow zest to cool completely, about 20 minutes.

2. 2

   In a medium bowl, combine the kosher salt, flaky sea salt, fennel seeds, and red pepper flakes. Add lemon zest and stir until evenly distributed. Divide the salt mixture between 2 (4-ounce) jars with tight-fitting lids. Store in a cool, dry place for up to 6 months.

* Per serving · 4 servings · Values may vary.

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