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