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Herb Sea Salt

by Greg Perez featured in Herb Salt Chicken and Sweet Potato Au Gratin

Ingredients

for 4 cups

  • 1 cup
    fresh parsley (35 g)
  • 1 cup
    fresh rosemary (70 g)
  • 1 cup
    fresh thyme (40 g)
  • 1 cup
    coarse sea salt (285 g)

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Preparation

  1. Clean the herbs. Remove the leaves from the stems and dry thoroughly.
  2. Add the herbs and salt to a food processor. Pulse until the herbs are well-chopped but have not broken down into a paste.
  3. Transfer the herb salt to a resealable glass jar The salt will keep in the refrigerator for up to 6 months. Use for rubs, roasts, stews, soups, finishing salt, etc.
  4. Enjoy!
 

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