*to make the Green Chili-Salt Rim: mixologist and creator of the Mumbai Margarita Hemant Pathak says to combine salt with fresh green chiles, cilantro, and a bit of garlic. However, I modified this to make it a little bit easier at home but keep the essence of the green infused salt. To achieve this, I dehydrated some cilantro in the microwave and pulsed it with Kosher salt in a food processor until the salt was fully combined and uniform in consistency. To dehydrate cilantro, just place leaves in a single layer on a paper towel and microwave in 20 second intervals until completely dry.
**to make the dehydrated limes, I followed SpoonForkBacon’s directions here. It’s SUPER easy. Just slice one lime in 1/4″ thick wheels and preheat oven to 170°F. Place the lime slices in a single layer on a cooling rack on top of a baking sheet, and let cook about 3 to 4 hours (until the lime slices are totally dry but slightly pliable). Remove from oven and let cool completely. They’ll keep just fine in a ziploc bag or storage container for a week, so feel free to make ahead!