Homemade Rosemary Citrus Finishing Salt (Espresso + Chili)
An aromatic finishing salt with fresh rosemary, bright citrus, roasted espresso, and a touch of chili — perfect on roasted veggies, steak, or chocolate.
Equipment
- Food processor or mortar & pestle (food processor for speed; mortar & pestle for texture)
- Microplane or fine grater Airtight jar or (for citrus zest)
- Baking sheet (for drying, optional)
- Parchment paper or silicone mat (optional)
- spice jar for storage
- Small bowl and spoon
Ingredients
- ½ cup coarse sea salt or kosher salt
- 2 tablespoon fresh rosemary leaves finely chopped (or 1 tablespoon dried rosemary)
- ½ teaspoon orange zest finely grated — use organic if possible
- ½ teaspoon finely ground espresso or instant coffee or finely ground dark roast coffee
- ¼ teaspoon Aleppo pepper or cayenne adjust to taste; Aleppo gives fruitier heat
- ¼ teaspoon ground coriander optional — adds subtle floral/lemony note
Instructions
Prep the aromatics:
- Strip rosemary leaves from the stem and finely chop (or measure dried rosemary). Zest one orange and measure ½ tsp; if the zest is moist, pat lightly to remove excess moisture.
Combine in a processor or mortar:
- Add the ½ cup salt, chopped rosemary, orange zest, espresso, Aleppo pepper (or cayenne), and coriander to a food processor. If using a mortar & pestle, work in small batches and grind/pound to combine.
Pulse to incorporate:
- Pulse 6–10 times in the processor until the mixture is evenly combined and the rosemary is broken down to a coarse, salt-friendly texture. Don’t over-process into powder — you want specks of rosemary visible.
Optional — dry for longer storage:
- Spread the blend in an even layer on a baking sheet lined with parchment. Let air dry for a few hours at room temperature (ideal for preserving the orange zing). Or bake at 200°F (95°C) for 10–15 minutes to remove surface moisture — watch closely so the zest doesn’t brown. Cool completely.
Store:
- Transfer to an airtight jar or spice jar. Store in a cool, dry place away from direct light. Use within 3 months for best flavor.
Use:
- Finish grilled meats, roasted vegetables, avocado toast, eggs, or chocolate desserts. Try a pinch on a salted caramel or dark-chocolate bark for a grown-up dessert twist.
Notes
Storage: Keep in an airtight container in a cool, dry place for up to 3 months. If you notice moisture or clumping, spread thin on a baking sheet and air-dry, or use within a shorter window.
Make-ahead / Gift idea: Pack in small jars with a label and use as hostess gifts or stocking stuffers. Include “Best used within 3 months” on the tag.
Substitutions & swaps:
Make-ahead / Gift idea: Pack in small jars with a label and use as hostess gifts or stocking stuffers. Include “Best used within 3 months” on the tag.
Substitutions & swaps:
- Replace orange zest with lemon zest for a sharper citrus note.
- Use smoked sea salt or smoked Maldon if you want a pronounced smoky finish (reduce other salty components proportionally).
-
Swap espresso for instant cocoa powder (for a chocolate-salt finish) or use matcha for green-tea salt.
Flavor pairings / uses: - Steak, pork chops, grilled shrimp — sprinkle as a finishing salt.
- Roasted or grilled vegetables (eggplant, carrots, Brussels sprouts).
- Avocado toast, deviled eggs, or roasted potatoes.
- A pinch on dark chocolate or chocolate truffles — espresso + salt is a classic pairing.
-
Rim cocktail glasses for an herbaceous, savory rim (try with an old fashioned or mezcal cocktail).
Texture tip: If you want a flakier finishing salt, use flaked sea salt and gently toss with chopped rosemary and other ingredients (don’t pulverize) so the flakes remain intact for a crunchy finish.
Caution: Aleppo pepper has mild heat and fruity notes — if you prefer a cleaner spicy heat, use cayenne but start with less.
Nutrition
Calories: 1kcal
Tried this recipe?Let us know how it was!