Authentic home cooking from Mexico, with US measurements. 
Herb Salt
Here’s my recipe, inspired by a challenge from Puli. We’re often told not to use too much salt when seasoning our dishes, or when we feel something needs more flavor, because sodium isn’t good for our hearts. One way I found to cut back on salt is to mix it with herbs—use whichever herbs you like, either just one or a blend. Here’s how to make it. It’s very simple, but it does take some time to get the final product.
Herb Salt
Here’s my recipe, inspired by a challenge from Puli. We’re often told not to use too much salt when seasoning our dishes, or when we feel something needs more flavor, because sodium isn’t good for our hearts. One way I found to cut back on salt is to mix it with herbs—use whichever herbs you like, either just one or a blend. Here’s how to make it. It’s very simple, but it does take some time to get the final product.
Open in Cookpad AppSteps
- 1
Rinse the herbs. You don’t need to remove the leaves unless the stems are very tough. Chop the herbs; they don’t need to be very finely chopped. I used both celery stalks and leaves, and chopped the stalks into small pieces.
- 2
Place the herbs in a pot with just enough water to cover them. Bring to a boil and cook for about 2 minutes until softened. You can blend them or use an immersion blender.
- 3
- 4
Spread the salt on a plate or tray. Let the herbs cool; if there’s a lot of liquid, set it aside in a separate jar. Add the herbs to the salt so it’s just damp, not too wet. Mix and spread out. Let it rest.
- 5
The next day, stir and add some of the reserved liquid if needed, just enough to make it damp again, not soaked. Repeat this process until you’ve used up the liquid, doing it in the morning and at night if you like.
- 6
Continue stirring daily until everything is completely dry.
- 7
The mixture will be coarse. You can put it in a salt grinder or blend it in a blender to make it finer, then transfer to a jar for use. Hope you find it useful!
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