Infused Garlic Salt

Jacobsen starts with their flaky sea salt out of Netarts Bay, then infuses it with real garlic, not garlic powder dust. You get a coarse, uneven crystal that dissolves at different rates on the tongue, so the garlic hits first and the salt lingers after. Use it on roasted potatoes, popcorn, a baked potato split open at the pass, scrambled eggs, garlic bread you’re not making from scratch tonight. It’s a finishing salt first, meaning you sprinkle it on after the pan comes off heat rather than cooking with it, so the garlic stays bright instead of turning bitter and burnt like it does in a saute pan.