I’ve got another easy DIY gift idea for you: a seasoned salt gift pack! Fair warning, this one will take a little more time than the cocktail kits did, but most of it is “wait for the herbs to dry out” time. You’ll actually only be working on the salts for 15-20 minutes…and that’s if you make all four salts. And you’ll have extra for yourself, and that’s the best kind of food gift.
Plus, sriracha salt! It is a thing! A delicious, flavorful thing.
Put it in a box with some smoky lime salt, a sage salt, and a bit of rosemary thyme salt, so your family and friends can have fun seasoning all sorts of dishes. These salts are all great on popcorn and scrambled eggs. I’ve been using the sage and rosemary thyme salts on pasta and chicken. And you haven’t had avocado toast until you’ve had it with either sriracha or smoky lime salt.
Pack the salts up with in labeled spice jars in a pretty box lined with tissue paper, and you’re good to go. I’ve also made a printable of the tags I used to make your packaging a bit easier (download link is after the recipes).
So, let’s make some seasoned salts!
These seasoned coarse sea salts are meant to be sprinkled over your finished dishes, just before serving. Try them sprinkled over popcorn, scrambled eggs, beans, pasta, chicken or pork.
- 2 cups coarse sea salt (this will be enough salt for all four flavors)
- 4 teaspoons sriracha sauce
- Zest of 4 limes
- 6 teaspoons smoked paprika
- 1 teaspoon red pepper flakes
- 6 tablespoons chopped fresh sage
- 6 tablespoons fresh rosemary
- 5 sprigs fresh thyme
- Stir the sriracha into 1/2 cup of coarse sea salt with a fork until all the salt is coated. Spread the salt on a piece of parchment paper, and allow it to dry for 36-48 hours. Once the sriracha salt is dry, it will be a bit clumpy, so pulse it in a food processor a few times to break up the clumps. Pour into a spice jar and store tightly covered.
- Spread the zest out on a piece of parchment paper to dry for a few hours. When it is dry, stir the lime zest with the paprika, red pepper flakes and 1/2 cup of coarse sea salt. Store in an airtight spice jar.
- Pulse the sage with 1/2 cup of coarse sea salt in a food processor until the sage is finely chopped. Spread on a piece of parchment paper to dry for 48 hours before transferring to a jar.
- Remove the rosemary and thyme leaves from their stems. Pulse the herbs with 1/2 cup of coarse sea salt in a food processor, then spread the salt on a piece of parchment paper to dry for 48 hours. Store in an airtight spice jar.