You’ll find that Tuscan home cooks and chefs make an aromatic salt such as this one. It’s terrific on pork, chicken for starters. But experimentation is half the fun…
You can reduce the recipe by half but it does store well in an airtight container in the fridge or you might want to share some with a friend or friends! Of course, you can adjust the amount of chilies to suit your taste or not use any if you prefer.
4 ½ oz. fresh rosemary sprigs
3 ½ oz. fresh sage sprigs
4 small dried red chilies (opt.)
4 bay leaves
Zest of 1 lemon
6 garlic cloves peeled
½ oz. black peppercorns
1 lb. 2 oz. sea salt
Rinse the rosemary and sage, placing them on paper towels to dry overnight. Strip the leaves from the rosemary stalks and remove any tough stalks from the sage sprigs. Cut a slit down the chilies (wearing gloves) and remove some of the seeds or all if you don’t like too much chili.
Put the bay leaves, rosemary, sage, lemon zest, chilies and garlic into a food processor and pulse/chop until they are in tiny pieces. Transfer to a suitable container with a lid. A glass jar would be best. Grind the peppercorns and add to the mixture with the salt. Mix thoroughly. Keep refrigerated in an airtight container.
