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Herb Salt

3.0

(2)

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A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

Ingredients

Makes 1 cup

8 fresh sage leaves
1/4 cup fresh rosemary leaves
2 tablespoons fresh thyme leaves
1 cup kosher salt
1 tablespoon crushed red pepper flakes
1 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper

  1. Step 1

    Pulse sage, rosemary, and thyme in a food processor until coarsely chopped. Add salt, red pepper flakes, fennel seeds, and black pepper and pulse to blend.

    Step 2

    Do ahead: Salt can be made 2 months ahead. Store airtight at room temperature.

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Reviews (2)

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  • What a wonderful surprise. I made this for grilled lamb and have been putting it on everything from chicken to shrimp to steak.

    • acbcooks

    • Philadelphia

    • 4/30/2017

  • Amazing that something so simple could add so much to many dishes! I followed the recipe exactly for my first outing but I may try adaptations in the future. I've used it on roasted vegetables, sautéed shrimp and grilled chicken and fish. The fennel adds a nice little surprise with some bites!

    • scartled

    • Beaufort, SC

    • 11/10/2014

Tags Condiment Sage Herbs & Spices Rosemary Thyme Vegan Vegetarian Gluten Free Dairy Free Nut Free Raw Quick Easy No-Cook Food Processor Bon Appétit
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