Salt And Pepper Recipe

Measure ingredients

Gather all seasoning ingredients and measure them into a small bowl. Use the coarse sea salt and coarse cracked black pepper as the base; add optional spices only if you want extra flavor and color.

Crack or grind pepper

If your black pepper is whole or very coarse, pulse it briefly in a spice grinder or mortar and pestle to reach a coarse, chunky texture—aim for bits roughly the size of coarse sea salt grains. Do not grind to a powder; texture is important for the classic salt-and-pepper mouthfeel.

Combine thoroughly

Add the cracked black pepper, sea salt, and any optional powders (white pepper, garlic powder, onion powder, dried parsley) into the bowl. Mix thoroughly with a spoon or small whisk until the distribution is even and the color looks balanced.

Adjust seasoning

Taste a very small pinch. If the mixture is too pepper-forward, add up to 1 tablespoon more sea salt. If too salty, add up to 1 tablespoon more cracked pepper. If you added onion or garlic powder and they are too strong, reduce by 1/4 tsp on the next batch.

Store

Transfer the blend to an airtight container or small jar. Label with date. Store in a cool, dry place away from direct sunlight. Use within 3 months for best flavor and aroma.

For steaks and grilled meats

Pat meat dry. Sprinkle about 1/2 tsp of the blend per 6–8 oz portion evenly over both sides, then let rest 10–15 minutes before cooking to let salt begin to penetrate. Cook as desired.

For roasted vegetables

Toss vegetables with oil, then sprinkle 1/4–1/2 tsp of blend per cup of vegetables. Roast according to your recipe.

For finishing

Use a light pinch to finish soups, salads, eggs or fries right before serving to add crunchy seasoning and aroma.