Smoked salt is really handy and easy to make. Here's how:
Ingredients:
½ cup - salt
1 tbsp - liquid smoke
Instructions:
Mix salt and liquid smoke together in a bowl.
Mixture should resemble moist light brown sugar.
Spread salt out on a paper plate or cookie sheet.
Allow to dry at room temperature or dry in your oven on the lowest temperature.
Stir and rub salt between your fingers periodically.
Room temp salt is ready the next day, oven dried should be ready in a couple of hours.
Pour into Ziploc bag and roll out any clumps with a rolling pin
Store in a jar with a tight lid or in original cardboard container.
Mix it:

Spread it out to dry:

Roll it out after drying:

Handy; made a 1-pound box:

Any liquid flavorings will work. Use your imagination:
Ingredients:
½ cup - salt (non-iodized)
1 tbsp - liquid smoke or:
Worcestershire
soy sauce
bourbon whiskey
McIhenny red pepper sauce
McIhenny green pepper sauce
El Yucateco chile habanero hot sauce
Instructions:
Mix salt and liquid seasoning together in a small bowl.
Spread the seasoned salt out on a paper plate or cookie sheet.
Allow to dry at room temperature or dry in your oven on the lowest temperature.
Stir and rub salt between your fingers periodically.
Room temp salt is ready the next day, oven dried should be ready in a couple of hours.
Pour into Ziploc bag and roll out any clumps with a rolling pin
Store in a spice bottle or jar with a tight lid.
Here's (left to right) Worcestershire, green hot sauce, soy sauce, red hot sauce, green Habanero:

These dried at room temp on the stovetop, no heat:

We liked the snappy habanero salsa verde flavor so much I made a double batch. Added pulverized cilantro cubes to the second batch:

Great on sliced tomatoes:

Try it:
