Submitted by: Geoff Marshall from Chicago, IL
Yield: 1/2 cup
Using a microplane zester/grater, freshly zest the lime into a mixing bowl. Be careful not to zest into the white pith, as it has a bitter flavor.
Add the salt to the mixing bowl, and stir or whisk until incorporated with the zest. You may wish to put on gloves and use your hands. The freshly grated zest can be difficult to work throughout the salt with a spoon or whisk alone.
Next, add the sugar and hot chili powder and whisk to combine.
Store in an airtight container, and it will keep for a few months.
For this recipe we used Persian limes, but you could also try using a Key Lime or lemon for a different flavor.