Virginia’s “Famous” Herb Salt

{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Virginia's \"Famous\" Herb Salt","author":{"@type":"Person","name":"editbyvirginia"},"datePublished":"2017-02-20 01:17:30","image":"","description":"","recipeIngredient":["4 Cups Loosely-packed fresh herbs ((I used sage, rosemary, and oregano))","3\/4 Cup Sea salt","3 Shallots ((garlic is a great substitute))","Pinch Crushed red pepper flake"],"recipeInstructions":["In a Vitamix (or food processor) combine ingredients. Pulse until mixture forms a moist granular consistency. Spread on parchment lined baking sheets and let dry at room temperature in a cool dry place for 3 to 5 days or until dry. Once dry, transfer to an airtight storage container and store at room temperature for up to 1 month or freeze."]} Print Recipe Virginia's "Famous" Herb Salt Servings Ingredients 4 Cups Loosely-packed fresh herbs (I used sage, rosemary, and oregano)3/4 Cup Sea salt3 Shallots (garlic is a great substitute)Pinch Crushed red pepper flake Servings Ingredients 4 Cups Loosely-packed fresh herbs (I used sage, rosemary, and oregano)3/4 Cup Sea salt3 Shallots (garlic is a great substitute)Pinch Crushed red pepper flake Instructions In a Vitamix (or food processor) combine ingredients. Pulse until mixture forms a moist granular consistency. Spread on parchment lined baking sheets and let dry at room temperature in a cool dry place for 3 to 5 days or until dry. Once dry, transfer to an airtight storage container and store at room temperature for up to 1 month or freeze. Share this Recipe   Read More...