HERB, PEPPERS and LEMON SALT
I love doing different salts to sprinkle over a fresh garden salad, or pasta, or whatever you fancy really. They look fab and fancy on the table. And are really easy to make. I am fortunate enough to have the most wonderful herb garden, (but you could also add dried herbs towards the end). Use whatever herbs you got available to you.
The herb mix I used was: Rosemary, Marjoram, Parsley, Vietnamese coriander, Chives, Mint, and Lemon basil.
1/2 cup fresh herbs
1/2 cup different peppers (chili, Caspium, pepper-dew)
1 teaspoon grated lemon or lime peel
1 cup Maldon Sea Salt Flakes
- Cut and chop up the herbs and peppers finely.
- Mix everything together and place in a baking tray (don't grease)
- Bake in a low oven at 80 degrees C for 1 hour 20min. Stirring occasionally
It will keep for a long time (up to a year) in a pantry, as salt acts as a natural preservative
This post links to:
Fab Savoury Recipes Pinterest
Flour me with Love
Love Laugh Rowe
The Best Blog Recipes
Frugal Foodie Mama
Cookin' for the Seven Dwarfs
Twelve O Eight
Love Bakes Good Cakes
Favorite Blogger Recipes Pinterest
Memories by the Mile
This Chick Cooks
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