infused salts
Infused Salts
These are my favorite things to do, partially because I love the little jars and partially because they taste great in any type of dish and double as sweet gifts to friends who love to cook - just add a label and a personalized note.
It can take up to a week to fully infuse your salt, but it keeps well for up to 3 months.
How To:
- Start with kosher salt and a clean, completely dry airtight jar.
- Then you just add the fresh herb or spice (dry ground spices) to the salt. Make sure the herb is a little dry to make sure the salt doesn't clump from the moisture.
- The Golden Ration: 1 teaspoon spice/dried herbs to 1/4 cup kosher salt.
- Get creative and comment your combinations!
Here are some starter ideas for you:
Rosemary: Perfect to sprinkle on top of red potatoes for the holidays.
Thyme + Lemon: Game-changer. Please put this on everything.
Espresso: Add any sort of chocolate dessert and you've got yourself a winner.
Chipotle + lime: Really...think about all the guacamole you could make taste EVEN better.
Lemon: Sprinkle on cooked vegetables or even in a shortbread recipe.
Curry: All the thai.
Garlic: Add dehydrated garlic, use this to season hummus, soups, potatoes, rice, or sprinkle it over cooked vegetables.
