DIY Herb Salts - Rosemary Salt, Lemon Verbena Salt and Sriracha Salt
These DIY Herb Salts make great foodie gifts, or keep them yourself and use them in your cooking.
Servings 100
Calories 6kcal
Ingredients
Herb Salt
- ½ cup coarse sea salt
- ½ cup herbs rosemary, thyme, lemon verbena,
- 1 cup sea salt
Sriracha Salt
- ½ cup kosher salt
- 5 teaspoons sriracha sauce
Instructions
Herb Salt
- Combine ½ cup of salt and herbs in a food processor and pulse until fine. Add the rest of the salt and pulse until just combined.
- Spread out on a baking sheet and let air dry for at least two hours before putting into cute jars.
Sriracha Salt
- Line a baking sheet with parchment paper.
- In a bowl, combine the Sriracha sauce with the salt. Spread the mixture thinly over the parchment paper and allow it to dry slowly, uncovered for a day or two. You can stir it once or twice. When it’s completely dry, store in an airtight jar. (Mine was kind of clumpy, so I broke it up a bit before storing in the jar.
Notes
The sriracha salt takes a day or two to dry.
Nutrition
Calories: 6kcal | Sodium: 2269mg | Potassium: 83mg | Vitamin A: 1500IU | Vitamin C: 5.3mg | Calcium: 52mg | Iron: 0.9mg