Rosemary-lemon salt
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Ingredients
1/4 cup kosher salt
4 1/2 teaspoons minced fresh rosemary
1 tablespoon freshly grated lemon zest
Preparation
Step 1 Pulse together the salt, rosemary and lemon zest in a spice grinder or mash them in a mortar and pestle. Makes 1/2 cup. The mixture can be stored in a tightly sealed jar for up to 2 weeks.
Description
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