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Salmuera is Spanish for brine, or put even more simply salt water.

You'll see it called for sometimes in Latin American recipes, especially Argentine ones.

Cooking Tips

Because it's just salt water, it's dead easy to make.

Whisk 2 teaspoons of fine salt or 1 tablespoon of a coarser salt, such as Maldon, Kosher or a coarse sea salt, into 1/2 cup (4 oz / 125 ml) warm water. Set aside for it to cool and dissolve. Coarser salt might need an additional whisk after a while to encourage it to get on with the dissolving business.