Preparation

• In a small bowl, combine the salt with the ginger, lime juice and zest.

• Spread the salt mixture out in a thin, even layer on a parchment-lined dehydrator tray and dry in a dehydrator at 105 degrees for 3 hours. Alternatively, spread the mixture on a parchment-lined baking sheet and place in a 170-degree oven (or your oven’s lowest setting) for 3 hours.

• Grind to desired coarseness.

• Store in an airtight container at room temperature for up to 3 months.

Use It: If summer had a taste and smell (besides sunscreen), this would be it. Use it to rim margarita glasses or add a touch of tang to grilled shrimp and chicken.