Etrog Salt

2 Tbsp etrog zest (usually 2 etrogim) 1/2 C fine or flakey sea salt

Zest etrogim and mix with sea salt in small bowl. Separate any possible clumps with your hands. Add parchment paper onto a cookie sheet and evenly distribute the mixture. Bake in 225° F oven for 1 hour. Let cool. Crush mixture into smaller pieces with your hands.

You can enjoy etrog salt with fish and poultry. You can also use your zested etrogim to make some tart etrog drops, which can be found here.