Herb Salt

By KDHarmon

Ingredients

• 8 fresh sage leaves
• 1/4 C fresh rosemary leaves
• 2 Tbl fresh thyme leaves
• 1 C kosher salt
• 1 Tbl crushed red pepper flakes
• 1 tsp fennel seeds
• 1/4 tsp freshly ground black pepper

Preparation

Step 1

Pulse sage, rosemary and thyme in food processor until coarsely chopped. Add salt, red pepper flakes, fennel seeds and black pepper, pulse to blend.

Store in airtight container at room temperature for 2 months.