1/2 cup flakey sea salt, like Maldon, or medium-grain kosher or sea salt
1 tablespoon fresh oregano
1 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon ground espresso

Place 1/4 cup of the salt, oregano, black pepper, and cayenne pepper in a spice grinder or food processor. Pulse about 5 times until the oregano turns into small pieces. Combine with the remaining salt in a medium mixing bowl. Add in the espresso and stir until the espresso is absorbed. Spread the mixture out in a thin layer on a piece of parchment paper and let dry overnight. Place in a glass container and store in a cool, dry place.

Recipe Note

• Don't have an espresso machine at home? Use instant espresso or strong-brewed coffee.

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