Ever since I made these lemon salts, I have been trying to find new salts to create. Heading back to the East Coast this summer, I was looking to make a few salts to gift to friends and family.
I received a large bunch of Lemon Verbena in our CSA a few weeks ago, a very fragrant herb that I had no clue what to do with. I searched the internet for a few recipes and didn’t come up with much. Lots of cookie, cake, and ice cream recipes but nothing that I really inspired me to go further. However, I loved the smell of lemon verbena and thought it would make for a great finishing salt.
I followed the same directions as my lemon-parsley salt. Dry the zest and lemon verbena leaves until no moisture remains- about 1 hour in a 180 degree oven. Pulse in a food processor until fine. Add sea salt and pulse a few more times to combine.
To balance out the lemon verbena salt, I choose thai chilies to focus on next. The ultimate salt and pepper combination, Thai chilies pack quite a punch. Perfect for rubs, curries, and blackened tofu, this Thai chili salt might be my new favorite.
Follow the same directions as above. Pulse 4 dried chilies in a food processor until fine. Add flaky sea salt and pulse a few times to combine.
Don’t like thai chilies? Use dried chipotle peppers instead.