California Citrus Rub
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When subtracting salt’s flavor enhancement from a blend, we find that one of the easier ways to add flavor back in is with citrus. Because citrus can be quite tart on its own, we temper it and with some high quality black pepper and a simple mixture of herbs and spices. We handcraft this blend from black pepper, lemon peel, orange peel, garlic, white sugar, crushed red pepper, citric acid and parsley. Most of our salt-free blends do not have a lot of heat, but California Citrus’s crushed red pepper gives it some added zip, pushing the heat to a 3 on a scale from 1 to 10.
Black pepper, lemon peel, orange peel, garlic, white sugar, crushed red pepper, citric acid and parsley
Use California Citrus as a rub on chicken or pork before roasting or grilling. Also nice sprinkled on fish and veggies or tossed in stir-fries. Make a simple marinade by mixing equal parts olive oil and white wine with a pinch or two of tarragon. Marinate for an hour or so and cook as desired. You can also make a vinaigrette by mixing 1/3 cup cider or Balsamic vinegar to 2/3 cup olive oil, add 1-2 tbsp. California Citrus and drizzle over salads or vegetables.