Salt of the Himalayan earth. Blushing in color. Soft and crisp in taste. Rustic crystals of varying shapes deepening into bashful shades of pink studded with the warm green of herbs and pungent piquancy of peppers. This is a job for mortar and pestle. A product of muscle and brawn.
Broad leaves of sage, julienned by knife, whittled by mortar, subtle flavors. Fresh sage is mostly known as a balm for winter spirits and frosty noses. Calming by nature, it’s the perfect choice to underscore the strong impressions of fragrant rosemary.
As I work, I imagine meadows of soft rosemary growing in the foothills of a Tuscan mountain, spindles swaying in the breeze. Perfect for hearty roasts, barbecue fires and savory cocktails. I lazily toss a roughly chopped sprig of rosemary into the pestle.
I round out the picture with deep peppercorns, pops of Fresno red and garlic of creamy white. Dried in the sun, brimming with flavor, and ready for the pantry. Classico.
- 1½ tablespoons coarse pink Himalaya salt
- 1 small garlic clove, whole
- 5 black peppercorns, whole
- 1/8 red Fresno chili pepper, whole
- 2 fresh sage leaves, whole (apprx. 1/2 tablespoon)
- 1 small sprig of fresh rosemary, whole (about 1/2 tablespoon)
- 1½ tablespoons ground pink Himalaya salt
- 1 small garlic clove, minced
- 5 black peppercorns, crushed
- 1/8 red Fresno chili pepper, whole or minced
- 2 fresh sage leaves, minced (apprx. 1/2 tablespoon)
- 1 small sprig of fresh rosemary, minced (about 1/2 tablespoon)
- Dry Method: Using coarse pink Himalaya salt, spread all ingredients on a tray lined with wax paper. Cover with a sieve and place in front of a window that gets sunlight to dry for 4-6 hours. Transfer the dried ingredients to a mortar and pestle and grind to the desired consistency.
- Quick Method: Using ground pink Himalaya sea salt, mince all ingredients and spread out on a tray lined with wax paper. Cover with a sieve and place in front of a window that gets sunlight to dry for 1-2 hours. Stir together and let stand for at least 30 minutes to allow the flavors to develop.
- Yields 1½ tablespoons of Rosemary Sage Salt
- Wonderful with steak, frites or anything satisfying a salt tooth!