Wildcat Camp, a small campground nestled just inside the Los Padres National Forest, is a hidden, yet rugged gem for the true wilderness adventurer. Trails run off in a variety of directions, a grassy meadow hums nearby, Chews Ridge dominates the landscape as large alder trees provide shade and cover, and there's a creek to refresh and keep the craft beers cold. It's the perfect spot to kick back by yourself or with a small pride of friends and family. It's also the inspiration for one of our most coveted blends.
Finding the camp is no walk in the park, but once you finish the hunt and claim your territory, our "Wildcat" seasonal blend will roar into your kitchen with a variety of flavors that spice things up and keep you licking your chops.
Wildcat rolls across the ridge with mandarin oranges, followed quickly by a crash of ginger and yellow bell peppers. Italian parsley shakes out the forest floor and jalapeños brighten and mildly buzz into the next bite.
For fans of a fun, tropical savory/sweet salt with a kick, Wildcat is the perfect accompaniment for the bulk of your cuisine. Dump the oily salad dressing and sub some Wildcat with a few squeezes of citrus, sprinkle or use as a rub on chicken or fish, spice up your movie night popcorn, use it as a rim salt for margaritas, or try it on a good goat cheese or over fresh fruit.
However you enjoy, dig your claws in quickly, because our Wildcat wanders off and hibernates at the first scratch of Spring.
INGREDIENTS: 4 oz.
Pico Blanco sea salt, mandarin orange, yellow bell pepper, ginger, jalapeño, and Italian parsley.
HOW TO USE:
margarita salt rim
sprinkle or use a a rub for chicken and fish
sprinkle and squeeze some citrus on that salad instead of oily dressing.