A house-made ‘Vida Mezcal’ cranberry sauce loaded with crispy butter-fried sage infuses Maldon and smoked alder salts, enriched by a medley of classic and weird fall herbs. Wild Mexican botanicals like hibiscus and mesquite are woven into the mix with hand-ground mora chipotle chilies offering a smoky heat and fruity balance. Sweet licorice imparts a gentle softness complemented by raki seeds while cinnamon, mace, and cloves deliver a piquant, sweet autumn touch. Earthy, citrusy, robust Mexican oregano is abundant, while classic fall herbs like sage, rosemary, thyme, and bay leaves, firmly root this salt in American Thanksgiving tradition. High heat use creates little patches of delightful smoky caramelization from the sugars in the cranberry sauce. As a dry brine, this smoky, savory herbal magic sticks to the skin, infusing your bird with deliciously rustic Latin micro-flavors, extra crispy fiery-hot (just a millisecond) spiced skin and the tastiest herbacously-salty, fat drippings divine for gravy and sauce. Its bold, smoky depth and chili-forward salty tang enhance fruit, pork, hearty mole sauces, and any bean dish. Nachos, steak, empanadas, and avocados also benefit. And this is definitely your go-to salt for a cranberry Mezcal margarita.
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