Rosemary Salt
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(35)
Ingredients
48 servings
- 1 cup coarse sea salt
- 4 sprigs fresh rosemary (leaves removed from stems and stems discarded)
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Preparation
Step 1
Preheat the oven to 200°F.
Step 2
In a blender or food processor, blend the rosemary and salt until the rosemary has tinted the salt green. You can pulse for a coarser salt or blend on high for a fine salt.
Step 3
Spread the salt in an even layer on a parchment-lined baking sheet and bake for 25 minutes to cure the salt.
Step 4
Remove the salt from the oven and let cool before storing and enjoying! If you want a super smooth, fine salt, sift the salt before funneling into a bottle or jar for storage.
Step 5
This salt will keep for at least a year but the flavor is strongest with the first 3 months.
Step 6
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