A great way to make use of a glut of summer herbs, this mix suits any grilled meat.
Recipe information
Yield
Makes 1 cup
Ingredients
8 fresh sage leaves
1/4 cup fresh rosemary leaves
2 tablespoons fresh thyme leaves
1 cup kosher salt
1 tablespoon crushed red pepper flakes
1 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
Preparation
Step 1
Pulse sage, rosemary, and thyme in a food processor until coarsely chopped. Add salt, red pepper flakes, fennel seeds, and black pepper and pulse to blend.
Step 2
Do ahead: Salt can be made 2 months ahead. Store airtight at room temperature.
