Rosemary Salt

Directions

1. 1
   In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
2. 2
   Whiz until rosemary is fine and salt is decidedly green.
3. 3
   Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
4. 4
   Break up with hands, and store in covered jars out of the light.
5. 5
   Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.