I know I'm more known for recipes that are a bit more involved, but today I'm changing it up a bit and sharing my Homemade Seasoned Salt Recipe!
Up until maybe 5 years ago - when I was in my mid 30s! - Seasoned salt had exactly one purpose in my life - for making my aunt's veggie dip.
I had that one little canister of Lawry's in my spice drawer, and it could be YEARS old.. I really didn't use it often. I didn't see the point, to be honest. I've never been a fan of premixed seasonings in general, and have always just really preferred to season things from scratch.
For instance, the "Old Bay" that people use for seafood boils. I much prefer building the flavours from scratch, like I do in my Low Country Boil!
Anyway, that all changed one year when we were at one of our "nerd camp" conventions in Chicago. One evening, a bunch of us went out to some seafood restaurant nearby. Don't remember the restaurant, I don't remember the meal... but I DO remember looking over their souvenir type offerings (?), and they were selling little canisters of seasoned salt.
I found it a little odd, but decided to pick one up. It was a cheap little memento from the trip, and hey... it would have to be better than the 10 year old stuff in my cabinet, right?
It was SO much better. You could actually taste the various ingredients in it, rather than "This tastes like salt, bachelor living, and additives".
It didn't last long. While I did use it in the dip - and made the dip more often, as a result! - I was also sprinkling it on whatever. Chicken, fish, grilled veggies. Even Air Fryer Perogies, to more closely mimic arena perogies!
I didn't want to wait for the next fall to go get some more, so I tinkered around with creating my own homemade seasoned salt recipe. After some messing around with ratios, I ended up with one base recipe, and 2 variations that I loved - depending on my mood, and what I'd be using it on.
The base recipe is the one I use the most often. If I'm making the dip, that's the one I'll use 85% of the time. It's what I reach for when we're making grilled veggies, or to sprinkle on fries or tots, or whatever.
The smoky one is... well, when I'm in the mood for adding a smokier flavour to my food - especially when grilling. I don't usually tend to use this one for dip, though.
The smoky one with kick, I'll use for all of the above, but when I want a bit more spice in things. This one is particularly great on popcorn, btw.
If you haven't discovered the joys of smoked serrano powder, maybe this will be a good excuse to pick some up. Spicier than chili powder, and much more deep, smoky, rich, and complex.
Try it in my Roasted Cauliflower Soup with Smoked Serrano Drizzle, or in basically any chili recipe, for starters. SO good.
Additionally, I've recently posted my own adaptation of my aunt's Dill Dip Recipe.
For Smoky Seasoned Salt with Kick: Make the adjustments for Smoky Seasoned salt. Leave out the Cayenne. Add 1-2 tsp of Smoked Serrano Powder, to your taste
Finally, a note on equipment:
I have a mini food processor (Like this one, but an older model) that I love to use for things like this. I find it mixes it more thoroughly than just doing it by hand, and it also makes the particles more uniform in size - so you won't have to worry about any weird settling / leveling happening.
If you don't have a spice grinder or mini food processor, you'll probably just want to give your spice jar a shake before using the seasoned salt, to make sure everything redistributes well.
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