- 1/4 cup dried hibiscus flowers
- 1/4 cup kosher salt
Using a mortar and pestle or food processor, grind flowers until petals are a fine powder. Shake powder through a fine mesh strainer (even a tea ball works) to remove the small fibers that can’t be ground down.
Mix sifted powder with kosher salt. Store in an airtight container at room temperature for up to 6 months.
The slightly sour flavor is fun to experiment with. Try on green salads, grilled meats or a fruit salsa.