Introduction

Create your own flavored salts to add a unique twist to your cooking and preserve herbs and ingredients like bacon, celery, sage, and rosemary. Use coarse sea salt or pink Himalayan salt for a pop of color. Store in airtight containers to keep them fresh and flavorful. These salts can be used in a variety of dishes, from seasoning meats to enhancing the taste of soups, salads, popcorn, baked potatoes, pizza dough, and bread. Mix with olive oil for a delicious dipping sauce. Try recipes like basil, bacon, celery, sage-rosemary, and sriracha-lime salts. Preserve summer herbs for winter use and reduce reliance on store-bought seasonings.

Ingredients and Equipment

  • Coarse sea salt or pink Himalayan salt
  • Fresh herbs such as basil, sage, rosemary, and celery
  • Bacon strips
  • Sriracha sauce
  • Fresh lime juice
  • Airtight containers
  • Cheesecloth or a fine mesh strainer
  • Mixing bowls
  • Measuring spoons
  • Kitchen scissors or a sharp knife

Recipes

Basil Salt

  1. Gather a handful of fresh basil leaves and chop them finely.
  2. In a mixing bowl, combine 1 cup of coarse sea salt with the chopped basil.
  3. Mix thoroughly until the salt is evenly coated with the basil.
  4. Transfer the mixture to an airtight container and let it sit for at least 24 hours to allow the flavors to meld.
  5. Strain the salt through cheesecloth or a fine mesh strainer to remove any remaining herb pieces.
  6. Store in an airtight container.

Bacon Salt

  1. Cook bacon strips until crispy. Remove from the pan and let them cool.
  2. Crumble the bacon into small pieces.
  3. In a mixing bowl, combine 1 cup of coarse sea salt with the crumbled bacon.
  4. Mix thoroughly.
  5. Transfer the mixture to an airtight container and let it sit for at least 24 hours.
  6. Strain the salt through cheesecloth or a fine mesh strainer.
  7. Store in an airtight container.

Celery Salt

  1. Finely chop a few celery stalks.
  2. In a mixing bowl, combine 1 cup of coarse sea salt with the chopped celery.
  3. Mix thoroughly.
  4. Transfer the mixture to an airtight container and let it sit for at least 24 hours.
  5. Strain the salt through cheesecloth or a fine mesh strainer.
  6. Store in an airtight container.

Sage-Rosemary Salt

  1. Finely chop fresh sage and rosemary leaves.
  2. In a mixing bowl, combine 1 cup of coarse sea salt with the chopped herbs.
  3. Mix thoroughly.
  4. Transfer the mixture to an airtight container and let it sit for at least 24 hours.
  5. Strain the salt through cheesecloth or a fine mesh strainer.
  6. Store in an airtight container.

Sriracha-Lime Salt

  1. In a mixing bowl, combine 1 cup of coarse sea salt with 1 tablespoon of sriracha sauce and the juice of one lime.
  2. Mix thoroughly.
  3. Transfer the mixture to an airtight container and let it sit for at least 24 hours.
  4. Strain the salt through cheesecloth or a fine mesh strainer.
  5. Store in an airtight container.

Uses

Flavored salts can be used in a variety of dishes. Sprinkle basil salt over grilled vegetables or pasta. Use bacon salt to season popcorn or add a savory kick to scrambled eggs. Celery salt can enhance the flavor of Bloody Marys or add a unique taste to potato chips. Sage-rosemary salt is perfect for seasoning roasted chicken or vegetables. Sriracha-lime salt adds a spicy kick to tacos or grilled fish.

Summary

Making your own flavored salts is a simple way to add unique flavors to your cooking and preserve herbs and ingredients. With just a few ingredients and some basic equipment, you can create a variety of delicious salts that can be used in many dishes. Store them in airtight containers to keep them fresh and flavorful.

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