Rosemary Lemon Spiced Salt

Rosemary Lemon Salt Blend



Yield 3/4 cup

For a tasty spice rub, use about 1 tablespoon per pound of meat, poultry or fish.



  1. Mix the salt, sugar, chili flakes and rosemary in a bowl.
  2. Grind the peppercorns, fennel and coriander seeds in a small spice grinder. Stir into the bowl.
  3. Peel the lemon thinly with a vegetable peeler, avoiding the white pith as much as possible. Slice the peel into thin matchsticks, then slice crosswise to make tiny squares.
  4. Stir the lemon into the salt mixture. Let the mixture dry for a day or two before packing into a small jar.

Courses homemade pantry

Cuisine mediterranean

Recipe by Familystyle Food at