Ingredients
Scale
- 1/2 cup coarse Himalayan pink salt
- 1 tablespoon dried rosemary (lightly toasted)
- 1 teaspoon lemon zest (dried or briefly roasted)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Toast the rosemary in a dry skillet over medium heat for 2–3 minutes until fragrant.
- Dry the lemon zest in a 200°F (95°C) oven for 8–10 minutes to remove moisture.
- Combine all ingredients in a small food processor and pulse 6–10 times until you reach the desired coarseness.
- Transfer to a sterilized, airtight jar and label with date.
Notes
Store the salt blend in an airtight glass jar at room temperature away from direct sunlight. Avoid refrigeration as it can introduce moisture.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Seasoning
- Method: Mixing
- Cuisine: International
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1/4 tsp per serving
- Calories: 0
- Sugar: 0g
- Sodium: 420mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg