Sprinkle on fresh fruit, black beans, shrimp and fish, or make Mexican elote by coating corn on the cob with mayonnaise, lime juice, cotija or feta cheese and a sprinkle of this salt.

Ingredients:  Unrefined sea salt, chiles, lime juice powder, crushed red pepper

Cilantro Lime Rice

1 Tbs. olive oil

1 Tbs. butter

1 small onion, chopped

2 large cloves of garlic, minced

1 cup long-grain rice

1 tsp. Chile Lime Salt

2 cups low-sodium chicken broth

2 limes, zested and juiced

2 Tbs. fresh cilantro

 Heat the oil and butter in a large skillet over medium-high heat.  Add the onions and cook for 1 minute, stirring constantly.  Reduce the heat to low and add the rice and Chile Lime Salt.  Saute rice for about 3 minutes, stirring constantly to make sure the rice doesn't burn.  Add the chicken broth and bring to a boil.  Reduce the heat to low, cover; simmer for about 20 minutes until the rice is tender.

Just before serving, sit in the juice of 1 lime, the zest of 1 lime and the cilantro.