A "finishing"salt using garden herbs and other savory flavors
Cook Time 30 minutesminutes
Author Yvonne @ StoneGable
Ingredients
2cupssaltdivided
1/2cupfresh parsley
3TBSfresh chives
2TBSfresh rosemary
1tspthyme
1/4tspred pepper flakes
Instructions
Preheat oven to 200 degrees.
Add the herbs and pepper flakes into the bow of a food processor fitted with a blade and pulse to rough chop. Add 1 cup kosher salt and pulse until combined. Don't pulverize it, just mix it. The salt will turn green. That's good. Remove to a parchment lined baking sheet and cook for 30 minutes. The goal is to dry out any moisture from the herbs.
Pour the herb salt into a bow and add the remaining cup of kosher salt. Store in an airtight container.