Garlic Salt and Pepper

I don't like to eat iodized table salt, so I needed a recipe for this common gem. Then I thought why not add pepper? Ever since I began making my own seasoned garlic salt, it's become my go-to seasoning. I put it on just about everything that normally needs salt & pepper: meats, veggies, eggs... you name it! Because I'm in the "everything-is-better-with-garlic" camp, this is an easy way to add a hint of garlic flavour along with salt and pepper.

1 cup sea salt
¼ cup cloves garlic, peeled (1-1½ garlic heads)
¼-½ cup whole peppercorns, freshly ground (can be black or a medley)

Preheat oven to 180°F. Line a large baking sheet with parchment paper.

In a food processor, combine the salt and garlic. Process until the garlic is finely minced and the consistency is like moist sand, approximately 20 seconds. Pour salt/garlic mixture onto lined baking sheet; spread out evenly. Bake for approximately 1 hour until it's dry and crisp - it should break off in pieces. You don't want it to brown; this low oven temperature dries it out and cooks it slightly without browning it.

Return to food processor, add ground peppercorns and pulse 2 or 3 times to combine.

Store in airtight container.