This homemade seasoning salt is packed full of vitamins A, C, and numerous antioxidants, thanks to the addition of onion and garlic skins. Next time you're cooking with onion and garlic, make sure to save those skins to create this delicious blend.
- Dry skins of 1 onion
- Papery skins from 1 head of garlic
- 280g coarse sea salt or rock salt
- 65g crushed black pepper
- Clean and dry jar for storage
- Feel free to experiment by adding other ingredients like chilli flakes, dried herbs, or even dried flower petals such as nasturtium.
- If you prefer a smoky flavor, use the smoky version sparingly as it packs a punch of flavor.
- Separate the onion and garlic skins, discarding any with mold or dark spots and any layers that are stuck together.
- Soak the skins in cold water for 10 minutes, then drain and pat them dry.
- Preheat the oven to 65 degrees Celsius for a mild, golden toast. For a smokier version, set the oven to 210 degrees Celsius (230 degrees without a fan).
- Arrange the skins on a baking sheet and bake for 3 hours for a mild toast or 30-40 minutes for the smoky version.
- Once the skins are completely dried out, place them in a blender for a fine powder or use a food processor for a coarse blend.
- In the jar, add 280g of coarse salt and 65g of crushed black pepper.
- Add 50g of the blended onion and garlic skins to the salt and pepper mix. Close the jar tightly and shake well to combine. Taste the blend and add more onion and garlic blend if desired.
- Store the seasoning salt in an airtight jar, away from direct sunlight, for up to 6 months. Remember to shake the jar before using.
Enjoy the flavourful homemade seasoning salt in your favourite dishes!