Makes 4 servings
This is a terrific salt to sprinkle on roasted vegetables, corn on the cob, potatoes, or on any meat. I like to sprinkle it, before or after on grilled meat or chicken. The fresh herbs are subtle but infuse the salt.
1 cup rosemary leaves (1 1/2 ounces)
1 cup thyme leaves and tender stems (1 1/2 ounces)
2 large garlic cloves, thinly sliced
1/2 cup coarse sea salt
1 teaspoon crushed red pepper
In a food processor or blender, pulse the herbs and garlic until chopped. Add the salt and pulse until finely chopped. Add the crushed red pepper and pulse to blend. Spread the mixture in an even layer on a large rimmed baking sheet and let stand, stirring occasionally, until dried, about 2 days. Transfer the mixture to a jar or manual spice grinder.
MAKE AHEAD The herb salt can be stored in an airtight container for up to 1 year.