Suggested Garlic Variety: Music or Khabar
For Spicy Salt: Creole Red
2-3 medium heads of Garlic
3 ounces of Kosher Salt Steps:
Preheat oven to 180℉. Line a jellyroll pan or cookie sheet with parchment paper (optional, but helpful later).
Break the cloves from their heads. Smash then with the flat side of your knife to loosen the wrappers.
Place the garlic and kosher salt in a food processor. Pulse together until it looks like wet sand.
Spread the mixture evenly over the prepared cookie sheet.
Place in the preheated oven for 30-40 minutes to dehydrate the garlic. Check it frequently. If there are yellow flecks, watch it constantly. The garlic is dehydrated when it is a golden yellow color. Remove it from the oven immediately: should the garlic turn brown it is burnt and bitter.
Allow the mixture to cool. It will become much like a thin brittle. If you used parchment paper, fold the paper in half and break the garlic salt into pieces.
Put the mixture in the food processor and pulse it two or three times. Pour into an air tight container or put into a salt mill.
Add more or less garlic depending on your preference.
Add 5 Tbl of finely chopped parsley or other fresh herb in step 3 to provide color and additional flavor.
Did we mention “watch it constantly” in step 5? It pays to mention it again. Brown, bitter garlic is not fun.