Time to dry in the oven 4 StundenStd.40 MinutenMin.
Gesamtzeit 5 StundenStd.5 MinutenMin.
Gericht spices
Küche international, Italian, Mexican
Portionen 2jars per salt
Kochutensilien
baking sheet
Zutaten
Guacamole Salt:
1organic limezest of the whole lime
1.5teaspoondried garlicfinely chopped
1teaspoonchili flakesor more if you like it spicy
180gfine, coarse or medium coarse salt1 cup
Italian Seasoned Salt:
1organic lemonzest of the whole fruit
10gfresh rosemary(4 branches)
2teaspoondried oregano
1teaspoondried thyme or marjoram
1teaspoondried garlicfinely chopped
180gfine, coarse or medium coarse salt1 cup
Porridge Salt:
1organic orangezest of halt the orange
1vanilla pod
½teaspooncinnamon
180gfine, coarse or medium coarse salt1 cup
Red Wine Rosemary Salz:
10gfresh rosemary(4 branches)
50mldry red wine2 fluid ounces or ¼ cup
180gfine, coarse or medium coarse salt1 cup
Anleitungen
Preheat the oven to 125°F / 50°C convection. Line a baking tray with baking paper
Guacamole Salt
Wash the lime thoroughly under hot water, dry and grate the zest of the whole fruit with fine grater onto a baking sheet lined with parchment paper. Place in oven for 10 minutes. Then mix the dried zest rub with the remaining ingredients, transfer to an airtight spice jar.
Italian Seasoned Salt
Wash lemon thoroughly, dry and grate the zest from the entire fruit onto a baking sheet with a fine grater. Wash rosemary, dry thoroughly, pluck needles and chop them finely. Dry them in the oven for 10 minutes together with the zest rub. Then mix with the remaining ingredients, transfer to an airtight spice jar.
Porridge Salt
Wash orange thoroughly, dry and finely grate about half of the peel, spread on a baking sheet and let it dry in the oven for about 20 minutes. Cut vanilla bean in half lengthwise, scrape out the pith, mix it together with the salt, cinnamon, and dried orange zest. Transfer to airtight spice jar, cut the vanilla bean in half and add to jar.
Red Wine Rosemary Salt
Wash the rosemary, dry thoroughly, pluck off needles and chop them finely. Dry them in oven for about 10 minutes, set aside. Put salt and red wine together in a bowl, mix, spread on baking sheet and put it in oven. Allow the salt to dry in the oven for four hours, occasionally allowing the water vapor to escape briefly by opening the door every now and then. Then mix it with the dried rosemary and transfer to an airtight spice jar.
Keyword gift from the kitchen, seasoned salt variations, seasoning, spices
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