Lavender Sea Salt
- 1/4 cup dried lavender (make sure it is culinary grade lavender)
- 1/2 cup sea salt
Add the dried lavender to your food processor (a spice grinder or mortar and pestle would also work) to quickly chop the lavender, then add the sea salt, whir it together a bit, then package in an airtight container of your choice.
This fragrant and flavorful salt would be great on sweet treats like truffles, chocolates, ice cream, shortbread cookies, scones, etc. Also try it in savory dishes like roasted squash, herbed flatbreads or with grilled chicken , lamb or salmon, etc.
Lemon and Herb Salt
- 1/8 c sea salt (I used Morton's kosher salt)
- scant 1/4 c chopped fresh rosemary
- scant 1/4 c chopped fresh thyme
- zest from 1 lemon
- Preheat the oven to 200 degrees.
- Combine all of the ingredients in a small bowl. Toss to combine, using your fingers to separate out the lemon zest so it doesn't clump.
- Spread the mixture on a rimmed baking sheet or in a casserole dish. Bake for 2 hours, tossing every 20-30 minutes.
- Let the mixture cool, then package it in an airtight container.
The key is to use 3-4 times as much filler as you do salt (for example, 1/4 cup of salt to 1 cup of herbs and zest). Otherwise, your end product will be too salty for you to really taste the add-ins. I know it sounds crazy that a salt mixture would be too salty, but you would have to add so much to your dish to taste the rosemary that you couldn't eat the meal when you were done!
Chili Lime Salt
● 2 dried hot peppers, de-seeded
● 3 heaping teaspoons dried lime rind (or 1 tbs dried lime zest)
● 1/2 cup sea salt
● 1 tsp spicy Hungarian paprika
- De-stem and de-seed your hot peppers.
- Place hot peppers, dried lime rind or zest, sea salt, and paprika in a food processor or blender.
- Process in short bursts until all ingredients are well mixed and minuscule.
- Smell or taste and adjust seasonings as you so desire.
- Pour into airtight jars, label, and seal.
If you want a spicier salt, you can skip the de-seeding. You can also use 2 tsps. red pepper flakes instead of the dried peppers.
Sage Rosemary Salt
- 1 cup coarse Kosher salt
- ½ cup fresh sage leaves
- 1/4 cup fresh rosemary leaves
- Preheat the oven to 250°F.
- Process ingredients together until herbs are chopped, about 30 seconds.
- Spread onto a rimmed baking sheet and bake for about 15 minutes.
- Let cool and package in airtight containers.
Perfect for a holiday gift, or lovely to keep around for seasoning vegetables, fish or chicken.