For the rosemary sage salt, peel garlic, finely chop herbs, garlic and chili and place on a baking sheet lined with parchment paper.
Let dry in the sun. (Otherwise in the oven at 50°C, leaving the door ajar). Crush salt in a mortar not too fine.
Add the peppercorns in one portion. Mix with the herbs. The rosemary sage salt is ready.
Preparation Tip:
Packed in decorative jars, rosemary sage salt is suitable as a Christmas gift.
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