Pinch of Salt

Changing the way you think about salt.

Archive for the category “4th Of July”



We saved the best for last…  guacamole.  I have been told that in Mexico the true authentic guacamole is just avocado mixed with a little lime juice and salt.  This recipe is what is most commonly considered guacamole here in the states.  You can choose which you would prefer to serve or do both and have a taste test.  Either way this is a must have dish for any fiesta so you can’t go wrong!!


  • 4 ripe avocados
  • 1/2 cup red onion, diced finely
  • 2 roma tomatoes, seeded and diced finely
  • 1/4 – 1/2 cup cilantro, chopped finely
  • 1 lime, juiced
  • 1 teaspoon minced garlic
  • HEPP’S Lemon sea salt and pepper to taste
  • (optional) 1/2 jalapeno, seeded and diced finely


  1. Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Add the diced onion, tomatoes, cilantro, and garlic with a knife using strokes as if you were cutting start mixing and blending the ingredients together until you reach your desired consistency. If you like your guacamole on the spicy side add some diced jalapeno here.
  2. Add the lime juice, pepper, and HEPP’S Lemon sea salt to taste.
  3. Chill until serving. If not serving right away place saran wrap directly against the guacamole so that it does not oxidize and turn brown. Serve with tortilla chips

Alternatives:  HEPP’S garlic sea salt, Citrus cyprus flake sea salt, Applewood Smoked sea salt for a smoked flavor or for extra heat HEPP’S Habanero or Ghost pepper sea salt. 


HEPP’S Turkey Tex-Mex Burger with Zucchini salad


Summer is right around the corner that means it is time to dust off the grill. This is a twist on your traditional burger, we used ground turkey instead of beef but you can use any kind of ground meat. Serves 4 Total time 30 min


  • 2 tablespoons vegetable oil,
  • 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
  • 1/2 medium red onion, finely chopped
  • 3 tablespoons fresh lime juice
  • HEPP’S Aussie Flake sea salt and ground pepper
  • HEPP’S Hickory Smoked sea salt
  • 1 1/2 pounds ground turkey (93 percent lean)
  • 2 teaspoons chili powder
  • 4 ounces pepper Jack cheese, thinly sliced
  • 4 thick slices country bread, halved
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • Salsa, for topping (optional)


  1. Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with HEPP’S Aussie Flake sea salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
  2. Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with HEPP’S Hickory smoked sea salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
  3. Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.

Alternatives: For zucchini salad you can use the HEPP’S Thai Ginger, or Lemon sea salt.  For burger seasoning a regular flake salt like HEPP’S Aussie flake, or Cyprus flake.  You can also finish with a Truffle sea salt, or the smoked salt as well.  Both go really well with the avocado and burger.  

HEPP’S Heirloom Tomato Bruschetta

heirloom tomato- oscar


  • 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces
  • 2/3 cup best-quality extra-virgin olive oil
  • fresh ground pepper
  • 2 baguettes, cut in half horizontally
  • 2 garlic cloves, peeled
  • 1 large red onion, quartered and thinly sliced
  • 2 cups fresh basil leaves
  • HEPP’S Black Lava sea salt


  1. Preheat grill or broiler to high. Combine tomatoes, oil, and  1 teaspoon of pepper or to taste in a large bowl.
  2. Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion. Tear basil into pieces, and scatter on top. Slice each baguette half into 3- or 4-inch-long pieces (about 12 slices per baguette).
  3. Finish with HEPP’S Black Lava sea salt.  Sprinkle the salt to taste over the baguettes

HEPP’S Bacon Wrapped Potatoes

Bacon Wrapped Potato's

Simply serve as an appetizer, by leaving in the toothpicks they were secured and baked with. Use HEPP’S Salt to finish and WOW your guests.


8 bacon slices, cut in half

16 small potatos

HEPP’S Suggested Salt- Applewood, Ghost Pepper, Aussie Flake

Directions:  Preheat oven to 400 degrees. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes.


Post Navigation