Step-by-Step Instructions

1. 1.Prepare Citrus Peels

   Carefully peel the zest from 3 lemons, 2 oranges, and 2 limes, ensuring to avoid the bitter white pith underneath the colorful zest.

2. 2.Blend with Salt

   Combine the citrus peels with 0.5 kg of coarse or medium-coarse salt in a food processor. Blend until you achieve a yellowish, moist, and homogeneous mixture.

3. 3.Dry in Oven

   Spread the blended citrus salt mixture evenly in a baking dish. Dry it in an oven preheated to 100°C (212°F) until it is completely dry. This process typically takes between 30-50 minutes. Stir the salt a couple of times during drying to accelerate the dehydration. It is crucial for the salt to be thoroughly dehydrated for proper preservation.

4. 4.Refine and Store

   Once the salt is completely dry, transfer it back to the food processor and blend again to achieve a finer texture. Store the finished citrus salt in a sterilized, airtight jar in a cool, dry place. If properly dehydrated, it can last for a couple of months.