Sesame Salt

1. 1

   Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool.

2. 2

   Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6-8 pulses. (Alternatively, coarsely grind in a mortar and pestle.)

3. 3

   Sesame salt can be made 1 week ahead. Store airtight at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.