Type what you have

Ingredients

• ✓ kosher salt
• olive oil
• rice wine vinegar
• rosemary
• oregano
• heirloom tomato
• heirloom tomato

Instructions

1. 1 Whisk olive oil, vinegar, rosemary, and oregano together in a large bowl. Add tomatoes and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes.
2. 2 Season with salt and black pepper. Toss again before serving.

By aimeejB

Ingredients

• ✓ kosher salt
• olive oil
• white balsamic vinegar
• grape tomato
• arugula
• red onion
• watermelon
• feta cheese

Instructions

1. 1 Whisk olive oil, vinegar, and salt together in a large mixing bowl. Add tomatoes, arugula, and red onion; toss to coat. Gently stir in watermelon and feta cheese to serve.

By Allrecipes Member

Ingredients

• ✓ kosher salt
• olive oil
• white balsamic vinegar
• arugula
• spinach
• red onion
• grape tomato
• feta cheese
• watermelon

Instructions

1. 1 Whisk olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
2. 2 Combine arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle vinaigrette over salad mixture; toss to coat. Add feta cheese and watermelon to serve.

By BamaHaole

Ingredients

• ✓ kosher salt
• cider vinegar
• cranberry
• olive oil
• sugar
• black pepper
• romaine lettuce
• belgian endive
• pear
• walnut
• gorgonzola cheese

Instructions

1. 1 Combine vinegar and cranberries in a saucepan; cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt, and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
2. 2 Core and julienne one pear, core and dice the other.
3. 3 Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.
4. 4 Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.

By Cynthia

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• russet potato
• water
• egg
• celery
• onion
• parsley
• chive
• paprika
• mayonnaise
• apple cider vinegar
• dijon mustard
• black pepper
• cayenne pepper

Instructions

1. 1 Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
2. 2 Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
3. 3 Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
4. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

By John Mitzewich

Ingredients

• ✓ kosher salt
• heart of palm
• lime
• red wine vinegar
• olive oil
• chili powder
• sweet onion
• red bell pepper
• radish
• carrot
• tomato
• serrano pepper
• cilantro
• avocado

Instructions

1. 1 Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
2. 2 Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
3. 3 Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ kosher salt
• mayonnaise
• white vinegar
• dijon mustard
• black pepper
• cayenne pepper
• white sugar
• celery
• red bell pepper
• carrot
• green onion
• jalapeno pepper
• poblano pepper
• elbow macaroni
• water
• mayonnaise

Instructions

1. 1 Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
2. 2 Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
3. 3 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
4. 4 Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
5. 5 Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
6. 6 Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.

By John Mitzewich

Ingredients

• ✓ kosher salt
• english cucumber
• cherry tomato
• red onion
• red bell pepper
• kalamata olive
• green olive
• oregano
• salt
• black pepper
• cayenne pepper
• red wine vinegar
• olive oil
• feta cheese
• oregano

Instructions

1. 1 Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
2. 2 Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
3. 3 While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
4. 4 Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
5. 5 Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

By John Mitzewich

Ingredients

• ✓ kosher salt
• masa harina
• water

Instructions

1. 1 Add masa harina to a large bowl; add water and salt. Stir with your fingers until dough starts to pull together.
2. 2 Knead for a few minutes until smooth and texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.
3. 3 Place a damp towel over dough to keep it from drying out. Let rest for 20 to 30 minutes.
4. 4 Cut a resealable plastic bag into 2 rounds the same size as your tortilla press; set aside. Place a clean kitchen towel over a pie dish for cooked tortillas; set aside
5. 5 Place 1 plastic round on bottom of the tortilla press. Pull off a little piece of dough, enough to roll into a 1 1/2-inch, about 1-ounce ball. Place dough ball in center of plastic round and press down lightly; cover dough with remaining plastic round.
6. 6 Fold tortilla press over, applying pressure to lever arm until tortilla flattens to desired thickness.
7. 7 Open tortilla press; peel off top plastic round. Align your index finger on edge of bottom plastic round at edge of tortilla; flip it over into your other hand using your index finger. Carefully peel off plastic.
8. 8 Gently slide tortilla, with your palm up, into a hot, dry skillet over medium- to medium-high heat. Cook 1 side for 30 to 45 seconds; flip and cook other side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly; cook for 30 seconds. Flip and cook 5 to 10 seconds.
9. 9 Quickly transfer tortilla to the prepared pie dish; fold towel over to keep warm. Repeat pressing and cooking with the remaining dough, stacking and wrapping tortillas.
10. 10 Leave tortilla stack wrapped until soft and supple, at least 15 minutes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• pork shoulder blade roast
• canola oil
• taco seasoning mix
• chicken broth

Instructions

1. 1 Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.
2. 2 Heat canola oil in a skillet over medium-high heat. Cook pork, working in batches, until brown crust forms, about 8 minutes per side. Transfer to a plate and coat evenly with taco seasoning.
3. 3 Pour broth into a pressure cooker with rack insert; place pork on rack. Place lid on pressure cooker and lock; bring to low pressure over medium-low heat until pork is tender and shreds easily, about 45 minutes. Let pressure come down naturally, about 15 minutes. Shred pork using 2 forks.

By skewtour

Ingredients

• ✓ kosher salt
• ice cube
• tequila
• orange liqueur
• lime juice
• grapefruit soda

Instructions

1. 1 Pour salt onto a small, shallow plate. Moisten rim of a large glass with water; dip into salt. Fill glass with ice; set aside.
2. 2 Fill a cocktail shaker with ice; add tequila, orange liqueur, and lime juice. Cover and shake until the outside of the shaker has frosted. Strain into the prepared glass; slowly add grapefruit soda.

By Amy L Drouillard

Ingredients

• ✓ kosher salt
• ice cube
• tequila
• lime juice
• triple sec
• lemon-lime soda

Instructions

1. 1 Rim 2 margarita glasses with salt, if desired, and fill with ice. Pour tequila, sweetened lime juice, triple sec, and lemon-lime soda into a shaker filled with ice, hold your hand firmly over the top of the shaker so it doesn't pop off from the carbonated soda. Shake vigorously. Pour into prepared margarita glasses, and serve.

By UNCLEBEN1980

Ingredients

• ✓ kosher salt
• red chile pepper
• sesame oil
• garlic
• malt vinegar
• fish sauce
• brown sugar
• soy sauce
• lime juice
• cilantro
• green onion

Instructions

1. 1 Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
2. 2 Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
3. 3 Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.

By Jeff

Ingredients

• ✓ kosher salt
• ice
• sweet and sour mix
• tequila
• triple sec
• orange liqueur
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 To salt the rims of your glasses: Pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt.
3. 3 Fill 8 glasses with ice.
4. 4 Combine sweet and sour mix, tequila, triple sec, and orange liqueur in a blender or pitcher.
5. 5 Pour into glasses, squeeze a quarter lime into each glass, and serve.

By Carol Loadholt

Ingredients

• ✓ kosher salt
• strawberry
• tequila
• lemon-lime carbonated beverage
• light beer
• limeade concentrate
• ice

Instructions

1. 1 Put strawberry chunks in a bowl. Pour tequila over strawberries. Marinate in refrigerator for 2 hours.
2. 2 Blend strawberries and tequila in a blender until fully pureed; strain into a large pitcher to remove seeds.
3. 3 Stir strained berry mixture, soda, beer, and limeade concentrate together in a pitcher. Add ice cubes to chill. Rim glasses with salt before pouring margaritas.

By Arizona Desert Flower

Ingredients

• ✓ kosher salt
• ice cube
• limeade concentrate
• tequila
• cointreau
• margarita salt
• lime

Instructions

1. 1 Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
2. 2 To salt the margarita glasses, pour a single layer of salt on a small plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ kosher salt
• limeade concentrate
• water
• tequila
• orange liqueur
• lime
• ice cube

Instructions

1. 1 Pour limeade concentrate into a pitcher; fill the can with cold water three times, pouring each into the pitcher. Fill the can with tequila; pour into the pitcher. Fill the can halfway with orange liqueur; pour into the pitcher. Stir well; chill, about 30 minutes.
2. 2 Pour salt onto a small, shallow plate. Moisten rims of 12 glasses with 1 lime wedge; dip moistened glasses into salt.
3. 3 Fill glasses with ice; pour in margarita. Garnish with lime wedges.

By Twin Mama 1

Ingredients

• ✓ kosher salt
• pork shoulder
• orange
• onion
• garlic
• cumin
• black peppercorn
• bay leaf

Instructions

1. 1 Place pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover.
2. 2 Bring to a boil over high heat, reduce heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top.
3. 3 Cover loosely and simmer until meat is tender, about 1 1/2 hours.
4. 4 Allow pork to cool, covered, in broth for 1 hour.
5. 5 Shred meat with two forks.

By Ken from CA

Ingredients

• ✓ kosher salt
• cashew
• water
• nutritional yeast
• salsa
• garlic
• ancho chile powder
• mustard
• cumin

Instructions

1. 1 Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.
2. 2 Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

By Brooke Mulford

Ingredients

• ✓ kosher salt
• tomato
• green chili
• cucumber
• tomato
• cilantro
• onion
• jalapeno pepper

Instructions

1. 1 Mix together diced tomatoes and green chiles, cucumbers, roma tomatoes, cilantro, onion, jalapeno pepper and kosher salt in a bowl. Serve immediately; for best flavor, chill for at least one hour.

By Cori Munafo

Ingredients

• ✓ kosher salt
• pinto bean
• garlic
• epazote
• water
• lard
• onion
• serrano chili pepper
• chipotle pepper

Instructions

1. 1 Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
2. 2 Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

By John Mitzewich

Ingredients

• ✓ kosher salt
• avocado
• tomatillo
• mango
• red onion
• serrano pepper
• cilantro
• mint
• lemon juice

Instructions

1. 1 Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
2. 2 Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

By Polly

Ingredients

• ✓ kosher salt
• watermelon
• lime
• ice cube
• tequila
• orange liqueur
• lime juice
• jalapeno
• watermelon

Instructions

1. 1 Puree watermelon in a blender. Wipe the rim of a margarita glass with a lime wedge; dip rim in salt.
2. 2 In a cocktail shaker half-filled with ice, add tequila, orange liqueur, lime juice, jalapeño, and 2 ounces of the watermelon puree. Shake until very cold.
3. 3 Strain into prepared glass. Garnish with watermelon wedge and jalapeño slice.

By Juliana Hale

Ingredients

• ✓ kosher salt
• pork shoulder
• black pepper
• vegetable oil
• bay leaf
• cumin
• oregano
• cayenne pepper
• orange
• milk

Instructions

1. 1 Season pork with pepper and salt.
2. 2 Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
3. 3 Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
4. 4 Preheat oven to 450 degrees F (230 degrees C).
5. 5 Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
6. 6 Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
7. 7 Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• corn on the cob
• tomato
• avocado
• onion
• cilantro
• garlic
• olive oil
• red wine vinegar

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Cook corn on the preheated grill until kernels are lightly charred but still firm, flipping often, 3 to 5 minutes per side. Cut kernels from cobs, transfer to a large bowl, and cool, about 10 minutes.
3. 3 Stir tomatoes, avocados, onion, cilantro, garlic, olive oil, and vinegar into corn; season with salt.

By Lisa Avery Croff

Ingredients

• ✓ kosher salt
• tomato
• onion
• green bell pepper
• cilantro
• lime juice
• jalapeno pepper
• cumin
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir tomatoes, onion, green bell pepper, cilantro, lime juice, jalapeño pepper, cumin, salt, and pepper together in a bowl until just combined.
3. 3 Serve and enjoy!

By Cheryl Dressler

Ingredients

• ✓ kosher salt
• key lime juice
• tomato cocktail
• worcestershire sauce
• habanero pepper sauce
• beer
• ice
• lime
• chili powder
• oregano
• lime juice

Instructions

1. 1 In a shaker with ice, combine key lime juice, Clamato, Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel.
2. 2 Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend.
3. 3 Enjoy responsibly!

By Allrecipes Member

Ingredients

• ✓ kosher salt
• basmati rice
• chili powder
• cumin
• black pepper
• cayenne pepper
• oregano
• olive oil
• kidney bean
• tomato salsa
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour rice into a casserole dish; season with chili powder, salt, cumin, black pepper, cayenne pepper, and oregano. Pour in olive oil and stir until rice is thoroughly coated. Add beans, salsa, and broth; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
3. 3 Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove the foil; taste and adjust seasoning if necessary. Fluff with a fork and serve hot.

By John Mitzewich

Ingredients

• ✓ kosher salt
• avocado
• tomato
• red onion
• serrano pepper
• cilantro leaf
• worcestershire sauce
• black pepper
• garlic powder
• hot sauce
• lime juice

Instructions

1. 1 Combine avocado, tomato, onion, serrano, cilantro, Worcestershire sauce, salt, black pepper, garlic powder, and hot sauce in a bowl; pour lime juice over top. Serve immediately.

By jamjar caterers

Ingredients

• ✓ kosher salt
• tequila
• lime juice
• orange liqueur
• simple syrup
• jalapeno pepper
• cucumber
• lime
• ice
• cucumber

Instructions

1. 1 Combine tequila, lime juice, orange liqueur, and simple syrup in a pitcher with a lid; add jalapeño and 4 thin cucumber slices. Refrigerate until chilled, at least 1 hour.
2. 2 Meanwhile, run lime wedges along rims of 4 pint glass; pour salt onto a flat plate. Dip moistened rims into salt to coat.
3. 3 Fill prepared glasses with ice; pour chilled margarita over top. Garnish each drink with 1 cucumber slice.

By Dillon McGill