Everyday recipes for the paleo autoimmune protocol

Garlic Salt

Garlic Salt

This is a wonderful salt to keep around the kitchen.  It goes well on everything.  Because it’s so pretty, this is also a nice salt to keep in a clear glass grinder or in a pinch bowl to sprinkle on food as a finishing salt.

If you don’t have pink and black sea salt and don’t know where to find them, you can definitely just use whatever kind of sea salt you have on hand.  The end flavor will be a bit different and the color won’t be the same, but in the end you’ll still have snazzy homemade garlic salt!  It’s a win.

Garlic Salt
  1. 2 cloves of garlic
  2. 1/4 cup pink sea salt
  3. 3 Tbsp white sea salt
  4. 1/2 tsp black sea salt
  1. Preheat your oven to 200° and line a tray with parchment paper.
  2. Chop the garlic until it is fairly small. Place the garlic in a spice grinder or small food processor with 2 Tbsp of the pink sea salt and 1 Tbsp of the white sea salt. Pulse until the garlic is combined with the salt, but not so much that it forms a paste.
  3. Pour the salt-garlic mixture into a bowl, and add the remaining pink, white, and black sea salt. Mix well with your hands, breaking up clumps as you go. Spread the salt in a thin layer on your prepared tray and bake until the salt is dry, about 30 minutes.
Adapted from this recipe by Autoimmune Wellness.
AIP Food Club - everyday recipes for the paleo autoimmune protocol http://aipfoodclub.com/

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