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Sesame Salt

Sesame Salt

 

Major Key: Sesame salt can be made 1 week ahead. Store airtight at room temperature.

Ingredients

  • ¾ cup white and/or black sesame seeds
  • 1 tsp. flaky sea salt

 

Directions

  • Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool.

  • Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6–8 pulses. (Alternatively, coarsely grind in a mortar and pestle.)

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