Adam Perry Lang's Charcoal Salt
Give Average Salt a Smoky Touch
Tastes better than it sounds—way better. Just a little charcoal infuses everything with a hint of smoke, and the garlic adds a sweet, nutty finish.
Combine the sea salt and garlic salt in a small bowl. Using a fine Microplane, grate about 1 tablespoon of the charcoal over the salt mixture. Using your fingertips, rub the charcoal into the salt until well combined.
Transfer to a spice grinder or clean coffee grinder and pulse to the consistency of sand. Store in an airtight container at room temperature for up to 1 month.
Recipe courtesy Adam Perry Lang.
This recipe was styled by chef Karen Pickus for Good Morning America.
Course: Sauces and marinades
More Info: Kids Friendly