Rosemary Salt
- Reviews 2
Ready In: 18 mins
Serves: 1
Ingredients
- 3 ounces kosher salt or 3 ounces sea salt
- 1 bunch fresh rosemary or 1 bunch other fresh herb
Directions
- In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
- Whiz until rosemary is fine and salt is decidedly green.
- Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
- Break up with hands, and store in covered jars out of the light.
- Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.
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