A lime is a lime is a lime

Fresh squeezed lime juice is the key ingredient for making a marvelous margarita. The most common lime in the U. S. is the thick skinned Persian lime. In Mexico, the margaritas are made with a Mexican lime or Key lime. Key limes are smaller, thinner skinned and are more tart with a bitter flavor compared to the Persian variety. Due to America’s sweet tooth, a lot of recipes use the prepared margarita mixes that use sugar or fructose corn syrup (and lots of it) along with imitation lime juice. The “Secret Sexiest Margarita” featured on the Sal del Mar website is a more authentic margarita that uses orange liqueur and orange juice for all the sweetness it needs to compliment the fresh limes. So don’t substitute!

Dishing it out

Sal del Mar is a pure unprocessed sea salt that is ideal for all around cooking. It is a coarse, moist salt that is intrinsically beautiful, especially delicious and exotic as well.

You will see that Sal del Mar is not white-white or dry.  It has a shade of grey and feels a bit damp. But if it were white-white and dry, it wouldn't be natural since most table salts that appear really white have been stripped of their natural minerals.

AND...don’t try putting our salt in a salt shaker!  Just pinch with your fingers and drop into the food.

Just knowing about Sal del Mar makes you want to....well, maybe not eat, pray, love, but it will make you want to travel, cook and eat.

Traditional salt harvesting

I discovered how truly miraculous salt making is after visiting the site on the Sea of Cortez where Sal del Mar is harvested.  The process is still based on ancestral methods using controlled salt ponds.  The Sea of Cortez is allowed to flood flat, shallow beds and then a dam is used to trap the water.

The traditional method used allows the water to naturally evaporate as it is dried by the sun, leaving a layer of sea salt. The salt crystals are raked by hand, instead of using big bulldozers like some companies do. The result is a quality product that is handmade and traditional in a world that is increasingly losing the artisan approach.

The pristine coast of the Sea of Cortez (Gulf of California) where Sal del Mar is harvested is characterized by 300 estuaries and other wetlands. The rich community of plant and animal life in these wetlands comprises a unique ecosystem that are key components to the Gulf.