Rosemary, Red Chilli and Lemon Salt

How to make Rosemary, Red Chilli and Lemon Salt

Prep Time: 10 minutes, plus drying time        |        Makes: 250g

Ingredients

• 225g Stonemill Himalayan pink rock salt
• 1 tbsp picked rosemary leaves
• Finely grated zest of ½ lemon
• 1 red chilli, finely diced

Method

1. Preheat oven to 60°C. Place all of the ingredients into a small, high-powered blender and blitz until combined and the salt becomes fine.
2. Spread out onto a shallow tray and bake for 30 minutes or until dry. Place into a sealed jar.

Tip: This will last for months in a cool, dry place if the jar is well sealed.