1cup Kosher or Sea Salt
1 1/2 cups Red Wine (or Bourbon, Whiskey or Scotch)

Step 1. In a pot bring 1 1/2 cups of flavor liquid to a boil; reduce heat to simmer and cook until syrup coats the back of a spoon. Watch it, it can burn easily; so stir ever 15-20 minutes. Cool before adding to the salt.
Step 2. Add 1 cup Salt and mix well. Pour onto a parchment lined baking sheet and allow to air dry for 2 days (or longer, depending on humidity); topped with paper towel. You can also “heat dry” in a 160 degree oven, stirring often (ever 15-30 minutes), topped with paper towel.
Uses: grilled meats, lamb, steak, dark chocolate (just a little).
Dry Method; for herbs, veggies or fruit with low water content

1 cup of Kosher or Sea Salt in food processor with 3 tablespoons of chopped herbs. Dry on baking sheet same as reduction method mentioned above.
· Rosemary Lemon Sea Salt- 1 cup of salt, 3 tablespoons fresh rosemary leaves chopped fine; with zest of one lemon, grated. Dry out.
Uses: Roasted chicken, grilled meats, ricotta cheese, sliced tomatoes, eggs, French fries.
· Siracha Lime Salt- 1 cup salt, 1 to 2 tablespoons Siracha (depending on your taste), zest of one lime. Dry out.
Uses: Fried foods, red meat, chicken, veggies, popcorn, rim on a cocktail glass.