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Fogo Limão

What's going on here: Fiery. Chili. Citrus. Salt. That’s what’s going on here. With a similar heat and spice profile to a traditional Portuguese Piri Piri dry rub, Fogo Limão adds a blast of citrus with lime infused sea salt and lemon zest. The heat comes from the African Bird’s Eye Chili, which was imported to Portugal from colonies on the African continent. Peri peri is the Swahili word for HOT. Currently our spiciest blend, this one won’t quite rock your lips off your face, but it may make you contemplate your short-term life choices…

How to use it: Terrific on all cuts of poultry, pork, seafood, and vegetables, especially grilled or roasted summer vegetables, onions, and potatoes. 

Method: As with all of our salts, this can be used as a dry brine, basic 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 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.