Spiced Salt
yield
About 1 cup
ingredients
- 1 Tablespoon White Peppercorns
- 1 Tablespoon Black Peppercorns
- 1 Tablespoon Whole Guindilla Peppers (the dried red ones)
- 2 Tablespoons Celery Salt
- 1/2 Tablespoon Sweet Smoked Pimenton
- 1/2 cup salt
- 1/2 lemon for zesting
preparation
Combine all of the spices into a spice grinder. Pulse until finely ground and mixed well.
Mix with 1/2 cup salt
At the beginning of every brunch shift, zest half a lemon over the salt in the salt well. This is needs to be repeated before every shift as the lemon zest dries out wiht the salt.
Shelf life: 6 months