ROSEMARY LEMON SEA SALT
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After the chaos of the holidays is over, I like to experiment with new things in the New Year. Everyone’s kind of partied out, and it’s usually freezing this time of year, so not much is going on. It’s a good time for a project.
My first project of this year was making flavored sea salt. My first batch is rosemary lemon, but I already have a few other flavors that I want to try soon.
Flavored sea salt is not new, but it can be expensive, and the salt itself is often inferior, especially compared to Colima Sea Salt.
Making it yourself is super easy, and you can make as much or as little as you want. If you’ve ever bought an expensive tin of salt or some other seasoning blend only to find you don’t like it after opening, this method may be your new favorite thing.
If you’ve got the salt, all it takes are your flavorings and some time in a low heat oven. You can use pretty much any herb, spice, or citrus. So if you have a favorite combo, just swap out the rosemary lemon for whatever you like.
Since the Colima Sea Salt is coarse, I crushed mine in a mortar and pestle just a bit, or you can put in a food processor if you want it finer. You can also just keep the coarse texture if you want.
Once your salt is done, there are a number of ways you can use it. Sprinkle over roasted veggies, use it to crust a piece of meat (I’m thinking lamb would work nicely here) or garnish a bowl of soup. I’m going to try sprinkling mine on some shortbread cookies before baking.
Oh, and I know the holidays are over, but if you need an inexpensive housewarming gift, this is perfect. People always love homemade gifts, and this one screams “gourmet” as well. Pick up a pretty jar, tie a bow around it, and you’re done.
1/2 cup Colima Sea Salt
- 2 tablespoons finely chopped fresh rosemary
- Zest of 1 small lemon
- Preheat your oven to the lowest temperature it will go, usually around 200 degrees F.
- Combine the salt, rosemary, and lemon in a bowl and mix well.
- At this point, you can either put it in a food processor and pulse until you get a texture you like, or you can use a mortar and pestle. If you have neither of those things, you can even put it in a sturdy plastic freezer bag and gently crush the salt with a rolling pin. Or you can leave it as is.
- Spread it out on a parchment lined baking sheet and bake for about 20 minutes. Remove from oven and allow to cool before transferring to an airtight container.
- Like most seasonings, the flavor of this will decrease a bit over time, but if stored properly, should last for several months or longer.
Download this recipe in easy to print PDF format: rosemary-lemon-sea-salt