I recently became enthralled with the idea of making DIY Gifts for the holidays. The idea of crafting something myself to give is the ultimate show of love this time of year. How about creating a holiday gift that is fun, easy and practical?
This rosemary basil sea salt recipe can be used on fresh vegetables, steak, dipping sauces, french fries, pastas, bruschetta, popcorn, pork chops, chicken breasts, fish fillets, salads… the list goes on. Just add the ingredients to a half-pint size jar and add a label and a bow–instant gift.
You can also use this technique to create other herbal salts such as cilantro lime sea salt, oregano sea salt, cumin and red pepper sea salt. The possibilities are endless and an excellent way to utilize any fresh herbs you have on hand now.
Ingredients
- 6-16 oz bags of Celtic Sea Salt Fine Ground Sea Salt (about 12 cups)
- 1 bunch fresh rosemary, chopped
- 1 bunch fresh basil, chopped
- 12 wide-mouth half-pint jars
Directions
- Wash and dry the rosemary and basil.
- Dry out the rosemary and basil by placing them on parchment paper on a cookie sheet. Dry in the oven at 200 degrees F for 1 to 2 hours or until leaves are brittle to the touch.
- In a food processor, finely chop the fresh rosemary and basil.
- Pour the sea salt into a large bowl.
- Pour the basil rosemary mixture into the salt. Stir well.
- Spoon about 1 cup of the salt mixture into each jar.
- Tightly seal and store in a cool, dry spot.
