LEMON GARLIC SALT

LEMON GARLIC SALT 1 cup Himalayan Pink Salt (Do NOT use Iodine Salt) Zest 1 LRG. Lemon, really well 2 LRG garlic cloves, minced Juice from Lemon CILANTRO LIME SALT: 1 cup Course Ground Sea Salt or any Kosher Salt (do not use Iodine Salt) Approx. 6 TBL rough chopped fresh cilantro Zest of a LRG lime. Zest really well Juice of the lime 170° oven Line cookie sheets with parchment paper Pour salt over the top evenly Add Lemon Zest and Minced Garlic along with the juice from Lemon evenly over the top of salt. Blend well and spread out on paper Add chopped cilantro, lime zest and juice from the lime over salt. Using a fork or your fingers, mix and blend everything really well. Spread as thin as you can to aid in the drying process Bake with a spoon wedged in the oven door to allow for air flow. If using fresh herbs in salt like cilantro, bake an hour and a half, otherwise an hour is plenty. When dry, use your fingers or fork to break up chunks to make a fine consistency. Store in air tight container or salt grinders Makes one cup each