For the Szechuan peppercorn salt, the author used equal amounts of toasted peppercorns and coarse sea salt. She first ground the peppercorns in a food processor and then added the salt and pulsed a few times to incorporate.
For the citrus salt, she grated some lemon and lime peel (I would add some orange too, myself) and allowed them to dry a bit on a paper towel. She then pulsed the grated citrus peel with the salt to incorporate.
Lastly, for the macha salt, macha was pulsed with salt.
I would also like to make some rosemary/lemon salt. I have that big rosemary bush, out in the garden. It probably wont survive the winter, outside, so I might as well use it up.
Here is a recipe for parsley garlic salt from Kittens in the Kitchen:
- 5 tbsp coarse sea salt
- small handful parsley leaves
- 1/2 clove garlic, crushed
Put the garlic and parsley into a mini-blender and blitz til smooth. Scrape into a mortar and pestle, then add the salt. Pound until the salt is fine to medium ground, and the parsley mix is thoroughly incorporated.
Tip the mixture onto an oven sheet and spread it out. Put in the oven for 6 minutes, then give it a bit of a stir. Put it back in for another 6 minutes, or until it has dried out, but still green.
Allow to cool, then put back into mortar and pestle, and grind.