Spicy Herb Salt
The lightly spicy salt is delicious rubbed over big cuts of meat, like leg of lamb or thick steaks. From Grace Parish. Recipe published in Food & Wine: October, 2011.
Stand: 48 Hours
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- 1 cup(s) rosemary leaves
- 1 cup(s) thyme leaves
- 2 large clove(s) garlic, thinly sliced
- 1/2 cup(s) coarse sea salt
- 1 teaspoon(s) crushed red pepper
- In a food processor, pulse the rosemary and thyme with the garlic cloves until chopped. Add salt and pulse until finely chopped. Add crushed red pepper and pulse to blend. Spread the salt in an even layer on a large rimmed baking sheet and let stand, stirring occasionally, until dried, about 2 days. Transfer the mixture to a jar or manual spice grinder.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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