Step 1

Using the microplane zester or cheese grater, remove the outer zest from the lime. Make sure not to peel off the bitter white pith, just the outside will do.

Step 2

Lay zest on a towel and allow to air dry for a few hours, then combine with salt and crushed red pepper flakes.

Step 3

Optional Step: If the consistency is more coarse than you'd like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground.

Step 4

Pour your finished salt into a pretty jar. It's now ready for use!

Step 5

Using a sharp knife, cut a slit down the entire length of the vanilla bean.

Step 6

With the tip of your knife, scrape out the seeds in the center, which should have a paste-like consistency.

Step 7

Place a small amount of salt in the coffee grinder with the vanilla beans and pulse until completely combined.

Step 8

Add the vanilla/salt mixture to the rest of the salt and thoroughly mix with a spoon.

Step 9

Optional Step: If the consistency is more coarse than you'd like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground.

Step 10

Pour your finished vanilla salt into a pretty jar. It's now ready for use!

Step 11

Preheat your oven to 300F. Mix sriracha and salt together and spread over a baking sheet.

Step 12

Turn off the oven and then place salt inside and let it sit for 3-4 hours, or until fully dried out.

Step 13

Optional Step: If the consistency of the salt is more coarse than you'd like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground.

Step 14

Pour your finished sriracha salt into a pretty jar. It's now ready for use!

Step 15

Using the microplane zester or cheese grater, remove the outer zest from the lemon. Make sure not to peel off the bitter white pith, just the outside will do.

Step 16

Lay zest on a towel and allow to air dry for a few hours, then combine it with the salt and rosemary.

Step 17

Optional Step: If the consistency of the salt is more coarse than you'd like, you can pop 2-3 tablespoons at a time in a clean coffee grinder and pulse until your desired texture is reached. Continue the process until all the salt has been ground.

Step 18

Pour your finished salt into a pretty jar. It's now ready for use!