Ancho Chili-Lime Salt

• Zest of 2 limes, grated
• 5 tablespoons sea salt
• 1 tablespoon decarboxylated cannabis flower, finely chopped
• 1 tablespoon ancho chili powder
• 1 teaspoon cayenne pepper, plus more to taste

Spread grated lime zest on baking sheet; let dry at room temperature 24 hours. 

Combine dried zest with salt, cannabis flower, ancho chili powder and cayenne in spice grinder; pulse until evenly mixed. Use on fresh watermelon or grilled corn. Makes scant ½ cup. Potency depends on the strain. 

Recipe courtesy of David Yusefzadeh 

Photography by Matt Armendariz

Food styling by Adam Pearson

Prop styling by Amy Paliwoda