One of the many things I learned recently at the grilling class I took at Premier Grilling in Frisco, TX was how to make an all purpose salt that has herbs, garlic and green onions. You can check our their classes here: Premier Grilling Classes. It has me wondering why I haven't been doing this for the past 15 years?! It's that good. It's a simple process, dries out low and slow in the oven for two hours, and makes an excellent gift. Who doesn't love something delicious and homemade around the holidays?
The salt used is kosher salt. It's a great texture, and one of my favorite for seasoning everything from proteins to pasta water. It's also an affordable salt which is great when you're making a big batch of it for all your friends and neighbors. Fleur de Sel is my favorite salt for baking and it's a bit pricier.
As for the herbs, you can add anything you like, omit things you don't enjoy or don't have on hand. The ratio is 411, four cups of Kosher salt to 1 cup of garlic and 1 cup of herbs. I made a half recipe and it made enough to fill a half sheet pan and my food processor. If you don't have professional sized oven and kitchen equipment, you'll want to make the half recipe that I have listed below or do it in two batches and use two half sheet pans.
Garlic Herb Salt:
2 cups Kosher salt
1/2 cup fresh garlic cloves
1/2 cup fresh herbs
I used parsley, sage, rosemary, thyme, green onions
Preheat your oven to 180F. Rough chop your herbs and remove and woody stems. Place all ingredients into a food processor and process until the garlic and herbs a chopped and everything is well combined. Do not over process. Place the salt herb mixture onto a sheet pan and place in the oven for 2 hours to dry out. You can stir it around a few times during the process. You do not want it to brown. The idea is to dehydrate the herbs and garlic, not roast it. After two hours, remove the pan or pans from the oven and allow the salt mixture to cool. Place the cooled salt mixture back into a food processor and process again to break up any larger pieces. The final texture is your preference or you can get it back to Kosher salt size. Pour into glass jars for storage and gifting!
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.