Submitted by: Geoff Marshall from Chicago, IL
Yield: 1 cup
Using a microplane zester/grater, freshly zest the lime and orange into a mixing bowl. Be careful not to include 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 coriander and whisk to combine.
Store in an airtight container, and it will keep for a few months.
The tangelo zest has a more interesting flavor than a regular orange. You can try using any citrus fruit zest you like. For this recipe we used Persian limes,