Rosemary Salt
Ingredients
1 cup packed fresh rosemary leaves
1 cup coarse salt, such as sea salt
3 cups kosher salt
Directions
Put 1 cup packed fresh rosemary leaves and 1 cup coarse salt in a food processor.
Pulse on and off about 8 to 10 times, or until the rosemary is blended into the salt. The texture should be similar to table salt; it will be damp and look almost like wet sand.
Pour 3 cups kosher salt into a medium bowl.
Stir in the rosemary-salt mixture and combine thoroughly.
Spread out on a baking sheet to dry for a few hours.
Transfer to 4 (8-ounce) jars with tight-fitting lids. It keeps indefinitely for use in your favorite recipes. Enjoy!
