Food recipes
Bloody Mary Salt Recipe
Bloody Mary Salt Recipe Ingredients: tomatoes, sun-dried sauce, ready-to-serve, pepper, tabasco sauce, worcestershire celery, raw salt, table Directions: Heat the oven to 250 degrees F and arrange a rack in the middle...
Bloody Mary Salt Recipe
Ingredients:
tomatoes, sun-dried
sauce, ready-to-serve, pepper, tabasco
sauce, worcestershire
celery, raw
salt, table
Directions:
Heat the oven to 250 degrees F and arrange a rack in the middle.
Very thinly slice the tomatoes and place them in a small bowl.
Drizzle with the Tabasco and Worcestershire and toss with your hands to combine.
Place the tomatoes on a baking sheet and spread into a single layer, leaving at least a 1/2-inch space between the slices.
Bake until they are darkened in color and the surface feels dry to the touch, about 30 minutes.
Place the baking sheet on a wire rack and let the tomatoes cool completely (they will crisp up as they cool).
Transfer the tomatoes to a coffee or spice grinder and pulse into small, flaky bits no larger than a sesame seed, about 8 to 10 (1-second) pulses.
Add the celery seeds and pulse once or twice to combine.
Transfer the mixture to a medium bowl, scraping out any bits stuck in the grinder.
Add the salt to the bowl and whisk to combine.
Store in an airtight container at room temperature for up to 2 months.
Ingredients:
tomatoes, sun-dried
sauce, ready-to-serve, pepper, tabasco
sauce, worcestershire
celery, raw
salt, table
Directions:
Heat the oven to 250 degrees F and arrange a rack in the middle.
Very thinly slice the tomatoes and place them in a small bowl.
Drizzle with the Tabasco and Worcestershire and toss with your hands to combine.
Place the tomatoes on a baking sheet and spread into a single layer, leaving at least a 1/2-inch space between the slices.
Bake until they are darkened in color and the surface feels dry to the touch, about 30 minutes.
Place the baking sheet on a wire rack and let the tomatoes cool completely (they will crisp up as they cool).
Transfer the tomatoes to a coffee or spice grinder and pulse into small, flaky bits no larger than a sesame seed, about 8 to 10 (1-second) pulses.
Add the celery seeds and pulse once or twice to combine.
Transfer the mixture to a medium bowl, scraping out any bits stuck in the grinder.
Add the salt to the bowl and whisk to combine.
Store in an airtight container at room temperature for up to 2 months.