Yield: 1/4 cup
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 petals are a fine powder. Shake powder through a fine mesh strainer (even a tea ball works) to remove the small fibers that can't be ground down.
Mix sifted powder with kosher salt. Store in an airtight container at room temperature for up to 6 months.
The slightly sour flavor is fun to experiment with. Try on green salads, grilled meats or a fruit salsa.
Recipe by, PCC food writer