Bloody Mary Salt
This flavoured salt is inspired by a recent trip to New York City, where Anthony had one of the best Bloody Marys at Chelsea Market. The rim was christened with a salty, tomatoey, herby, citrusy zing. It was so good that he sat there for hours drinking another.
On return, Anthony created this salt to go with a Bloody Mary, but it has turned into a go-to seasoning for many dishes while cooking—roasted potatoes, vegetables, chicken, shellfish, and meaty white fish. It is even delicious in salad dressings. If you like popping corn at home, try some with this salt.
Over time, he has enhanced the recipe using a mixture of Achill Island sea salt, Wexford sea salt, foraged Dillisk seaweed and alexander seeds, and some lovage and heritage tomatoes from his garden.
As some people know, Anthony has a vast salt collection from Ireland and around the world, and he always brings at least one back from his travels. The two salts used in this Bloody Mary seasoning are from the Irish and Atlantic seas, and they bring a unique mineral flavour and crunchy texture to it.
This flavoured salt is inspired by a recent trip to New York City, where Anthony had one of the best Bloody Marys at Chelsea Market. The rim was christened with a salty, tomatoey, herby, citrusy zing. It was so good that he sat there for hours drinking another.
On return, Anthony created this salt to go with a Bloody Mary, but it has turned into a go-to seasoning for many dishes while cooking—roasted potatoes, vegetables, chicken, shellfish, and meaty white fish. It is even delicious in salad dressings. If you like popping corn at home, try some with this salt.
Over time, he has enhanced the recipe using a mixture of Achill Island sea salt, Wexford sea salt, foraged Dillisk seaweed and alexander seeds, and some lovage and heritage tomatoes from his garden.
As some people know, Anthony has a vast salt collection from Ireland and around the world, and he always brings at least one back from his travels. The two salts used in this Bloody Mary seasoning are from the Irish and Atlantic seas, and they bring a unique mineral flavour and crunchy texture to it.
This flavoured salt is inspired by a recent trip to New York City, where Anthony had one of the best Bloody Marys at Chelsea Market. The rim was christened with a salty, tomatoey, herby, citrusy zing. It was so good that he sat there for hours drinking another.
On return, Anthony created this salt to go with a Bloody Mary, but it has turned into a go-to seasoning for many dishes while cooking—roasted potatoes, vegetables, chicken, shellfish, and meaty white fish. It is even delicious in salad dressings. If you like popping corn at home, try some with this salt.
Over time, he has enhanced the recipe using a mixture of Achill Island sea salt, Wexford sea salt, foraged Dillisk seaweed and alexander seeds, and some lovage and heritage tomatoes from his garden.
As some people know, Anthony has a vast salt collection from Ireland and around the world, and he always brings at least one back from his travels. The two salts used in this Bloody Mary seasoning are from the Irish and Atlantic seas, and they bring a unique mineral flavour and crunchy texture to it.
-
If you like Bloody Marys, you need this salt in your drinks cabinet!
Delicious as a seasoning for roast chicken, pork, shellfish, meaty white fish, green vegetables, and roasted potatoes. Add some to extra virgin olive oil and use it as a dressing for salads, garden peas, and chargrilled courgettes. Try some over popcorn!
-
FT heritage tomatoes (over 100 varieties grown every year), Wexford sea salt, Achill Island sea salt, Dillisk seaweed*, FT lovage, wild Alexander seeds
Allergens are listed in bold above.
*Due to the seaweed, this product may contain traces of fish and shellfish.
FT ingredients are grown/made in our garden/kitchen.
-
Store in a cool, dry, dark place. Use within two years.
As salt is hygroscopic, keep the lid on and store it in a warm place away from moisture.
-
Check our frequently asked questions page for answers to all those questions you might have.
If you have a specific question, feel free to reach out to us at hello@fattomato.ie
