Tuesday, September 30, 2014





This gourmet herb blend is one of my all-time favorites – we use it on everything from grilled meats to salads as well as in place of regular salt at the table as a seasoning.  Easy to make, each batch lasts us about a year and makes the house smell divine in the process!

1 bulb garlic, peeled

1/2c fresh basil
1/4c fresh oregano
1/4c fresh rosemary
1Tbs black peppercorns
24oz sea salt
            Wash & dry herbs.  Let rest overnight.  Peel garlic then put into a food processor.  Add the herbs and the peppercorns a little at a time until they are chopped fine.  Slowly add the salt.  The salt will begin to dry out the herb paste.  When it is mostly dry and a suitable size, spread onto waxed paper and let dry overnight (I put on a cookie sheet and place in the oven with only the light on to dry).  Store in an airtight container.

Try this snack recipe –everyone will love it!

HERBED PRETZELS: Combine 6c pretzel nubs with 1/2c melted butter, 1Tbs Garlic Herb Salt and 2Tbs Worcestershire sauce until coated.  Place on greased cookie sheet and bake at 250 degrees for 1hr stirring every 15mins.  Spread on paper towels to cool and store in airtight container.



"So whether you eat or drink, or whatever you do,
do it all for the glory of God
I Corinthians 10:31

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