Rosemary Citrus Garlic Salt

Separate garlic cloves and peel them. Shaking the cloves vigorously in a closed jar helps loosen the skin and makes peeling much easier.
Zest four lemons, be careful not to zest the pithy white part, it is bitter when dried.
Using a vegetable chopper, in two batches chop 1/2 your garlic cloves, 1/3 cup of salt, half the lemon zest and 1 Tbs of dried or fresh rosemary. Chop as finely as you can. Repeat with the remaining ingredients.
Spread a piece of parchment paper on a cookie sheet. Using a spatula spread minced garlic mix onto the lined cookie sheet in a thin and even layer.
Turn on the oven to your lowest setting, the ideal temperature is 150° F but the lowest mine goes is 170°F. I use the convection setting on my oven, it helps the garlic dry faster.
Stir the drying garlic mix every so often to help it dry evenly. it will take about 2 2 1/2 hours to fully dry.
The garlic is dry when it has the consistency of corn flakes and will break instead of bending. Let the garlic mix cool.
Using a clean coffee grinder, grind the garlic mix until the desired consistency is reached.