Name: Herb Salt
Yield: Makes 1 cup
Ingredients: 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

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

Recipe information

Yield
Makes 1 cup

Ingredients

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

Preparation

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.

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

Recipe notes

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