Name: Chilli Lime Salt
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 500
Cuisine: Mexican
Ingredients: 500g coarse sea salt; Zest of 3 limes (grated); 2–3 dried guajillo chilies (see notes)

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Smoky, zesty and full of flavour! Make this Chili Lime Salt recipe to spice up your family favourite recipes or as the perfect holiday gift!

Chili Lime Salt is a zesty, vibrant seasoning blend that combines the smoky and spicy kick of chili with the tangy brightness of lime. This seasoned salt is so versatile and is sure to enhance your favourite dishes with its dynamic balance of heat and acidity.

This three ingredient recipes is so easy to make and requires no special equipment.

Chilli Lime salt in small jars with labels.

This Chili Lime Salt Recipe is the perfect Christmas gift!

What is Chili Lime Salt and what can I use it for?

Chili lime salt is an incredibly versatile seasoning, perfect for elevating your favourite dishes. This recipe consists of just three ingredients including, coarse sea salt, fresh lime and dried Guajillo chilies. It’s especially delicious on potatoes, like Spicy Potatoes, masala fries or smashed potatoes. In this recipe, I used Guajillo chilies, which, combined with the lime, make it ideal for Mexican favourites like steak tacos or Baked Mexican Rice and perfect for the rim of your margarita glasses!

How long will this Chili Lime Salt recipe last?

The flavour of this Chili Lime Salt may fade over time, but when stored in an airtight container or glass jar with a lid in a cool, dry place, it can last up to 1 year.

Do I need to use Guajillo chilies?

No, you don’t have to use guajillo chilies. I chose them for their smoky flavour, which pairs beautifully with lime, making it perfect for a Mexican-inspired salt. Guajillo chilies aren’t very spicy, as I prefer to add fresh chopped chilies for extra heat when needed, but you can experiment with other chilies to suit your taste!

The choice of dried chilies depends on the flavour and heat level you’re aiming for. You can make this recipe completely your own depending on your own taste preferences, here’s some suggestions:

Mild to Medium Heat: Guajillo Chilies – Perfect for adding a mild but smoky flavour to your Chili Lime Salt.

Ancho Chilies – Add a touch of sweetness to this recipe while maintaining its mild, smoky flavour.

Medium to Hot Heat: Cayenne Chilies – Add a kick of heat to your Chili Lime Salt and ensure a vibrant colour.

Chili de Árbol Chilies – These chillies will add a well balanced kick of spicy and smoky flavour.

Hot and Smoky: Chipotle Chilies – Great for adding a vibrant amount of heat as well as a tangy, smoky flavour.

Habanero Chilies – For adventurous, spice lovers who want their Chili Lime Salt to really pack a spicy punch.

Can I dehydrate my favourite fresh chillies in the air fryer?

Yes, of course! If you have your favourite flavour and heat of chili in mind but they are not yet dehydrated, you can use your air fryer. Here’s how:

Prepare the Chilies: Wash and dry the chilies thoroughly. Remove stems and slice them lengthwise to speed up the drying process. You can also deseed them at this stage if preferred.
Set the Air Fryer Temperature: Use the dehydrating mode or set the temperature to 50–60°C (120–140°F).
Arrange the Chilies: Lay them in a single layer in the air fryer basket or tray to ensure proper airflow and to avoid overcrowding.
Drying Time: Dehydrate for 4–6 hours, checking every 30–60 minutes after the first couple of hours. The exact time will depend on the size and thickness of the chilies, as well as your air fryer’s efficiency.
Check for Doneness: The chilies should be brittle and crumble easily when crushed.

How can I prepare this Chili Lime Salt as the perfect holiday gift?

Chili Lime Salt makes a thoughtful, flavourful and easy-to-make Christmas gift. This recipe makes for 5 smaller jars, perfect for gifting to your friends and family. It’s versatile, long lasting and a great addition to anyone’s kitchen. Here’s how to prepare and present it as a festive gift:

Choose a Jar or Container: Use small glass jars with airtight lids (e.g., mini mason jars or spice jars) to ensure your salt keeps out moisture. Clear jars are ideal to showcase the vibrant colours of the salt.

Decorate the Jar: Add a festive ribbon or twine around the lid and add a small tag or label with the name of your spice blend and how long it will keep for.

Optional Extras: Include a small wooden or metal spoon for scooping. Pair the jar with a complementary gift, like a mini bottle of tequila (for margaritas) or a spice rack set.

Pro Tips:

Leave the salt in the residual oven heat for at least 6 hours, or overnight, to thoroughly dry out any moisture.

Store in airtight containers or jars to keep the salt dry and preserve its flavour.

For extra lime zing, pulse in a bit more dried lime zest just before serving.

Step by Step Photographs…

Start by preparing the ingredients to save time.

Toasting the dried chillies until fragrant.

Toast the chillies for a few minutes over medium heat until fragrant. Be careful not to burn them.

Cut the stems off the dried chillies and remove the seeds and membranes.

Grind the chilies to your desired texture (fine powder of flakes)

combining the ingredients for the chili lime salt.

Add the chilies, salt and grated lime zest to the food processor. Pulse until the salt is much finer.

Transfer the mixture to a baking sheet and bake for 35-40 minutes (90C/200F). Turn off the oven and leave to sit in the residual heat for a minimum of 6 hours.

Storing the chili lime salt in in an airtight container or in a glass jar.

Store in an air tight container or a glass jar with a lid. The flavour will diminish over time but if stored correctly, this Chili Lime Salt will last up to 1 year.

Have you tried this Chili Lime Salt recipe?

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Yield: 500g

Chilli Lime Salt

This zesty and smoky Chili Lime Salt is perfect for seasoning dishes, or spicing up your next cocktail night. A versatile and thoughtful gift for family and friends!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

500g coarse sea salt
Zest of 3 limes (grated)
2–3 dried guajillo chilies (see notes)

Instructions

Pre-heat your oven to 90C/200F.
Heat a dry pan over medium heat and toast the chilies for a few minutes until they become fragrant. Be careful not to burn them.
Cut the stems off the dried chilies and remove the seeds and membranes. You don’t need to remove all the seeds—leaving some can add a little extra heat and texture.
Use a food processor, spice grinder or mortar and pestle to grind the chilies to your desired texture. You can make them into a fine powder or leave them as small flakes.
Add the ground chilies, salt, and grated lime zest. Pulse the mixture until the salt reaches a finer texture and the ingredients are well combined.
Spread the mixture evenly on a baking sheet. Bake for 35-40 minutes.
Turn off the oven and leave the salt in the residual heat for a minimum of 6 hours to ensure it is completely dry.
Transfer the chili lime salt to an airtight container or a glass jar with a lid. The flavour will diminish over time, but if stored correctly in a cool, dry place, this Chili Lime Salt will last up to 1 year.