A quick mix of ground hibiscus and kosher salt combine to give a pleasantly sour flavor and gorgeous purple tint to your finishing salt. It’s the perfect garnish for a hibiscus margarita.
Using a mortar and pestle or food processor, grind flowers until the petals are a fine powder. Shake the powder through a fine mesh strainer (even a tea ball works) to remove the small fibers that can't be ground down.
Mix the sifted powder with kosher salt. Store in an airtight container at room temperature for up to 6months.
The slightly sour flavor is fun to experiment with. Try on green salads, grilled meats or a fruit salsa.
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