What's going on here: This is a balanced blend of ancho, pasilla, and guajillo chiles and kosher flake sea salt, so the flavor is rich and it packs a medium to low level of heat.
How to use it: Very versatile, goes well with basically any meat, poultry, and seafood. Here's a recipe featuring Sal de Manzanillo: https://hillcoproiron.com/blogs/cooking-with-wine-salts-versatile-functional-delicious/carnitas-street-tacos-with-pickled-red-onions
Method: As with all of our salts, this can be used as a dry brine, seasoning salt, or finishing salt.
To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet or unsealed plastic bag and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.
To Season Seafood and Vegetables: Simply apply ½ to 1 teaspoon per serving prior to cooking. Add more to taste if needed prior to serving.
Vinaigrettes: Simply season to taste.