Meyer Lemon & Parsley Sea Salt
A bright combination of lemons and parsley make a flavorful sea salt that is delicious with a variety of meal options.
Ingredients
- 3 Meyer lemons, quartered and seeds removed
- 1 bunch fresh parsley, roughly chopped
- 3 Tbsp sea salt
- 1 tsp black pepper
Instructions
- Put the quartered Meyer lemons and chopped parsley in a food processor and pulse until all pieces are finely chopped. Add 3 Tbsp sea salt and 1 tsp black pepper. Spread it out as thin as you can on a parchment-lined baking sheet to dry.
- Allow it to dry for 2 days, rolling over it with a rolling pin to keep it separated and help it dry. After a few days, ensure it is fully dry or you can finish it in a dehydrator or oven on low dehydrating temperature (mine only goes down to 170, which isn't quite low enough - but I dehydrate in it sometimes and just keep a close eye on it.)
- When the salt is completely dry, you can put it in a jar - but it is a good idea to not secure lid tightly for a few weeks. If you do seal tightly, open it up after 1-2 days and ensure it isn't gathering moisture - if it is, it needs to be dried more.
- This recipe made 1 8-ounce jar of herb sea salt.
Notes
Inspired by this recipe,