Seasoned Salts

Such a great idea! These were gifts courtesy of a great gal at work.

 

Seasoned Salts

 

Here are the ingredients:

 

Rosemary

• 1 cup packed fresh rosemary leaves
• 1 cup coarse salt
• 3 cups Kosher salt (or other flake-style salt, like sea salt)

Put the rosemary leaves and coarse salt in a food processor. Pulse on and off about 8-10 times, or until the rosemary is blended into the salt, and the salt is similar in texture to table salt (it will be damp and look almost like wet sand).
Add the Kosher salt to a bowl; stir in the rosemary salt mixture and combine thoroughly. Spread out on a baking sheet to dry for a few hours and then transfer to jars with tight fitting lids. Keeps indefinitely.

 

Citrus

• 1 tablespoon citrus zest
• 1/2 cup sea salt

Preheat your oven to 225 F

 

Combine the salt and citrus in a medium bowl and mix well. Really work the zest into the salt, making sure there aren’t any clumps of zest. Spread across a parchment lined baking sheet. If you’re making more than one flavor of salt, repeat this as many times as necessary. For example, this time I made 6 salts, and I arranged them across two baking sheets.

Bake for 70 minutes, or until the citrus is completely dried out. Flecks of zest should crumble when pinched between your fingers. Remove from oven and allow to cool a bit. At this point you can pulse each salt a few times in a food processor if you like, which is what I do. Or, you can enjoy it as is. Salts keep in an air-tight jar for a couple of months.

Makes 1/2 cup of finishing salt.