|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Flavored salts are a great way to add an extra boost to recipes or finished dishes, without adding extra calories or fat. These blended salts are available in the supermarket, but making your own is simple, and better than store-bought. This recipe combines fresh rosemary leaves with both coarse salt and kosher salt in the food processor, making prep quick and easy. Homemade rosemary salt also makes a great edible gift for the gourmets in your life—especially since it has a lengthy shelf-life.
1 cup packed fresh rosemary leaves
1 cup coarse salt such as sea salt
3 cups kosher salt
Gather the ingredients.
Put the rosemary leaves and coarse salt in a food processor.
Pulse on and off about 8 to 10 times, or until the rosemary is blended into the salt. The texture should be similar to table salt; it will be damp and look almost like wet sand.
Pour the kosher salt into a medium bowl.
Stir in the rosemary-salt mixture and combine thoroughly.
Spread out on a baking sheet to dry for a few hours.
Transfer to four 8-ounce jars with tight-fitting lids. It keeps indefinitely for use in your favorite recipes.
How to Use
Coarse salt is key to this recipe, so make sure to use sea salt, or another type of coarse salt. You can use all sea salt, if you like, instead of adding the kosher salt.