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Orange-Smoked Paprika Salt

Fresh and fragrant, a large pinch of this salt is the ideal flavoring for corn-on-the-cob. It’s also fun to use to rim a margarita glass. —Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep: 15 min. + standing
  • Makes
    1 cup


  • 3/4 cup kosher salt
  • 1/2 cup grated orange zest (from about 5 large oranges)
  • 1/2 teaspoon smoked paprika


  • Place all ingredients in a food processor; pulse until blended. Transfer to a shallow dish. Let stand at room temperature 3-4 hours or until dry, stirring occasionally. Store in an airtight container in a cool, dry place for up to 6 months.

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