infused salts

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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:

  1. Start with kosher salt and a clean, completely dry airtight jar.
  2. 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. 
  3. The Golden Ration: 1 teaspoon spice/dried herbs to 1/4 cup kosher salt
  4. 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.

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