3 Recipes To Make Your Own DIY Seasoned Salts

By Food Guru | August 27, 2017 8:00 am Follow @foodguruchannel

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The Food Guru and Nicole Novak team up to create three different DIY seasoned salts using different herbs, spices, and dried fruits!

The salts are from the San Fransisco Salt Company and vary from fine to coarse; Nicole recommends fine salt for cooking and coarse salt for finishing.

Check out the video of how it’s done, right here!

Chipotle Salt

2-3 dried Chipotle Peppers (about 1 teaspoon of Chile Powder)
1/4 cup French Grey Sea Salt

Domestic Mushroom Salt Rub

1/4 cup Fine pink Himalayan salt
1/4 cup mushroom powder (Oyster, Shiitake, Portobello, or Cremini)

Lemon Thyme Salt

1/4 cup high quality Esprit de Sel Grey Sea Salt (any size from fine to coarse)
1/8 cup finely grated dried Lemon Zest (from approximately 4-6 large clean lemons)
1/8 cup crumbled dry Thyme Leaves
Have extra lemon zest, add more salt

1 For Chipotle Salt:
2 Put on surgical or rubber gloves and remove chile stems.
3 Roughly chop and place in a coffee grinder until it’s finely ground.
4 Combine chile powder with salt in a small bowl.
5 Using a small funnel, pour mixture into a small jar for storage.
6 Label jar.
7 For Domestic Mushroom Salt Rub:
8 Preheat oven to the lowest temperature.
9 Place a sheet of parchment paper onto baking sheet.
10 Slice mushrooms into ½ inch thick slices. Arrange the sliced mushrooms on a baking sheet in a single layer leaving a little space between each slice.
11 Put a baking sheet on middle rack and leave oven door partially ajar. (A heat resistant silicon hot pad works well to keep the oven door slightly open.)
12 Check mushrooms every hour. If you see any moisture, pat dry with a paper towel. Excess moisture will cook the mushrooms instead of gently drying them. The process should take at least 12 hours. The mushrooms will be done when they can easily be snapped in half.
13 Place dried mushrooms in a food processor fitted with a metal blade. Blend until the mushrooms are ground into a light powder. The powder will be very light–avoid inhaling the powdered spores. Let the powder rest before opening the processor to allow time for the powder to settle.
14 Carefully pour the mushroom powder into a small bowl, add the salt, and mix gently.
15 Using a small funnel, pour the mushroom salt into a small jar for storage.
16 Label jar.
17 For Lemon Thyme Salt:
18 Preheat oven to the lowest temperature.
19 Place a sheet of parchment paper onto baking sheet.
20 Slice mushrooms into ½ inch thick slices. Arrange the sliced mushrooms on a baking sheet in a single layer leaving a little space between each slice.
21 Put a baking sheet on middle rack and leave oven door partially ajar. (A heat resistant silicon hot pad works well to keep the oven door slightly open.)
22 Check mushrooms every hour. If you see any moisture, pat dry with a paper towel. Excess moisture will cook the mushrooms instead of gently drying them. The process should take at least 12 hours. The mushrooms will be done when they can easily be snapped in half.
23 Place dried mushrooms in a food processor fitted with a metal blade. Blend until the mushrooms are ground into a light powder. The powder will be very light–avoid inhaling the powdered spores. Let the powder rest before opening the processor to allow time for the powder to settle.
24 Carefully pour the mushroom powder into a small bowl, add the salt, and mix gently.
25 Using a small funnel, pour the mushroom salt into a small jar for storage.
26 Label jar.