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This seasoning salt makes me think of a walk in the woods. Rosemary gives it a pine-like aroma, dried lobster mushrooms add some earthiness, and a bit of ghost pepper adds a mysterious heat so small that later you'll wonder if it was really ever there.
To add color (and trace minerals), I used some pink Himalayan salt. If you don't have pink salt, you can use another kind of salt or more coarse sea salt. If you're short on ghost pepper, substitute red pepper flakes, dried Aleppo pepper, dried chipotle pepper, or black peppercorns.
Use this special salt to season vegetables, poultry, meat, and pan sauces.
Ingredients:
Method:
This seasoning salt makes me think of a walk in the woods. Rosemary gives it a pine-like aroma, dried lobster mushrooms add some earthiness, and a bit of ghost pepper adds a mysterious heat so small that later you'll wonder if it was really ever there.
To add color (and trace minerals), I used some pink Himalayan salt. If you don't have pink salt, you can use another kind of salt or more coarse sea salt. If you're short on ghost pepper, substitute red pepper flakes, dried Aleppo pepper, dried chipotle pepper, or black peppercorns.
Use this special salt to season vegetables, poultry, meat, and pan sauces.
Ingredients:
- 1/2 cup coarse sea salt
- 1 tablespoon Himalayan pink salt (or more coarse sea salt)
- 3 tablespoons fresh rosemary leaves
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped dried lobster mushrooms or other dried mushrooms
- 1/4 to 1/2 teaspoon dried ghost chili pepper flakes
Method:
- Add all of the ingredients to a clean spice grinder. (I like the ones with removable bowls that can be washed in warm, soapy water like this one.)
- Grind everything together until very finely ground.
- Transfer the salt to a shaker or airtight container.
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