If you are looking to make your own garlic salt and achieve true & distinctive flavour of fresh garlic in your homemade seasoning, you are in the right place, my friend!
I decided to make my own garlic salt to see whether I can lock the garlic flavour in a bottle this way (check my delicious garlic confit recipe as well!) and what the result is going to be in comparison to the shop bought one. The truth is I simply don’t like the taste of any ready to use garlic salt.
In my garlic salt recipe coarse, sea salt absorbs the juices of freshly chopped garlic and locks them inside. Only a sprinkle of it reveals fullness of the unmistakable garlic flavour. (If you can afford it use the beautiful and pure Himalayan salt in this recipe, otherwise sea salt is very good too.)
Homemade garlic salt sprinkled over freshly sliced tomato or avocado is my latest treat 🙂
A sprinkle of my garlic salt goes a long way
I stopped using shop bought garlic salts ages ago because they give hardly any garlic flavour and loads of saltiness instead, which can lead to a disaster!
A regular, shop bought garlic salt is essentially a table salt mixed with powdered garlic, plus synthetic combination of anticaking agents (yuck!). No aroma + hardly any taste of garlic = big disappointment. No, thank you!
Homemade garlic salt is much more intense, tastes of real garlic and stores as any other shop bought seasoning. I have added a bit of parsley, which can be easily replaced with your favourite herb or removed completely.
This garlic salt recipe takes a bit over an hour to make if you follow this easy trick to peel a head of garlic in seconds. You can also crush the cloves to loosen up the skins instead. The cloves don’t need to be intact as they will land in the food processor anyway.
Remember, it is EASY to make your own, healthy and free of anticaking agents* garlic salt.
*Anticaking agents are a mixture of sodium, aluminium and silicon oxides. They are added to seasonings, including table salt, to help with easy pouring, but they also support many diseases, including Alzheimer’s disease. Read “The Healthiest type of salt and why it’s so important” to find out more.
- 10 fresh, large garlic cloves (about heads of garlic)
- 150 g sea salt
- 4 tbsp fresh chopped parsley
- Preheat the oven to 180F (80C).
- Using a food processor, process all ingredients. The mixture should have sand like texture.
- Spread the moist garlic salt onto a baking tray and bake until dry for about an hour.
- Remove from the oven and let it cool to room temp.
- Place the garlic salt back in the food processor and pulse for 10 seconds.
- Store in an airtight container, in a cool, dry place.