Seasoned Salt I
This seasoned salt takes two minutes and uses only pantry staples. Dehydrated lemon peel gives it a sharp citrus note that most store-bought blends lack, while paprika adds color and rosemary brings a piney edge. Celery seed and garlic powder fill in the savory middle. Because you make a full cup of salt's worth at once, you can keep a jar by the stove and use it on meat, potatoes, or vegetables.
Instructions
Measure the salt, garlic powder, paprika, celery seed, dehydrated lemon peel, dried rosemary and dried parsley into an airtight container.
Put the lid on and shake the container well, so the paprika and herbs are spread evenly through the salt and the colour looks uniform.
Store the container in a cool, dark place. The mix keeps indefinitely when stored this way.
Make it personal.
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