Rosemary Salt

1. 1

   In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.

2. 2

   Whiz until rosemary is fine and salt is decidedly green.

3. 3

   Spread out onto a rimmed baking sheet and bake in a low oven, 225u00b0F, until dry, about 15 minutes.

4. 4

   Break up with hands, and store in covered jars out of the light.

5. 5

   Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.

No additional tips available.