HOMEMADE SEASONING SALT
PREP TIME: 15 MINUTES
COOK TIME: 40-45 MINUTES
MAKES: ABOUT 1/2 CUP
1/4 cup sea salt
1 shallot, peeled and minced (about 3 T)
3 garlic cloves, peeled and minced (about 1 T)
1 T Hungarian paprika
1 T nutritional yeast
1 t chili powder
1/2 t dried rosemary
1. Preheat oven to 250°F. Line a large baking sheet with parchment paper.
2. In a small bowl, combine salt, shallot, and garlic. Spread over prepared baking sheet and bake for 40-45 minutes, or until shallot and garlic are golden brown.
3. Cool shallot mixture slightly and transfer to a food processor or blender (mixture will be clumpy).
4. Add remaining ingredients and pulse until shallot, garlic, and rosemary are ground.
Gather ingredients.
Preheat oven to 250°F. Line a large baking sheet with parchment paper. Add 1/4 cup sea salt to a small bowl.
Add 1 peeled and minced shallot (about 3 T).
Add 3 peeled and minced garlic cloves (about 1 T).
Spread over prepared baking sheet and bake for 40-45 minutes, or until shallot and garlic are golden brown.
Cool shallot mixture slightly and transfer to a food processor or blender (mixture will be clumpy).
Add 1 T Hungarian paprika.
Add 1 T nutritional yeast.
Add 1 t chili powder.
Add 1/2 t dried rosemary.
Pulse until shallot, garlic, and rosemary are ground.
This is an interesting combination and I am fascinated at how to make it with real ingredients and dry yourself. I could try this, minus the garlic, since I have most all of the other ingredients on hand. Is it good on most meats? Or better on some and not others?
It’s good as a general seasoning (like store bought seasoning salt), which makes it good for seasoning most meats. It’s also delicious on popcorn!
Sounds great! Does it need refrigerated?
Thanks!
CJ
Nope, just at room temperature.