Wild garlic salt

Ingredients for 1 servings:

• 100 g wild garlic, leaves only
• 2 small shallots
• 1 tsp pepper, mixed, from the mill
• 1 tsp chili flakes
• 600 g coarse-grained sea salt

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

tastes good, lasts long, can be used for many things

Wash and dry the wild garlic, chop it coarsely, and place it in a food processor. Peel the onions, grate them coarsely, and place them in the food processor. Add the pepper and chili, chop them finely, place them in a bowl, and mix well with the salt. Place in a sealed container and let it rest for 24 hours – this allows the salt to absorb the flavorings and colorings. After the resting time, place baking paper on an oven tray and spread the salt mixture evenly over it. Preheat the oven to 120°C (fan/convection oven). Place the tray in the oven for 30 minutes, with a wooden spoon in the door. After the rest time, turn the mixture over and reduce the temperature to 100°C (212°F) for another 30 minutes. After a total of 60 minutes, turn off the heat and let the salt cool in the oven. Grind in a coffee maker to the desired fineness, fill into twist-off jars, and store in a cool, dark place (to avoid the color).