Makes Four (8-ounce) Jars of Rosemary Salt
Prep Time: 10 minutes
Ingredients:
- 6 rosemary springs, leaves picked from the stems
- 1 cup coarse salt
- 3 cups Kosher salt (or other flake-style salt, like sea salt)
Preparation:
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.
