Categories: Spices
Ingredients
- 3-4 small lemons (preferably organic), zested
- 2 teaspoons of freshly cracked peppercorns
- 1 teaspoon of quality sea salt (I used Pink Himalayan)
- 1/2 teaspoon of granulated garlic
- 1/2 teaspoon of onion powder
Directions
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Use a zester or microplane to remove the peel from the lemons (avoid the white pith). Spread the fresh lemon zest in a single layer onto a large baking sheet. Set your oven to the lowest temperature possible (mine is 170 degrees) and place the zest in the middle rack.
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Keep the lemon zest in the oven until all the moisture is gone and it’s dry to the touch. Mine took about one hour, but the time could fluctuate depending on the temperature of your oven and how much zest you’re using. To be safe, check it every half hour.
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Using an electric grinder, mortar and pestle or pepper mill, crack peppercorns until you have 2 teaspoons worth. You can make it as coarse or fine as you like.
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Measure out 1 tablespoon of the dried lemon zest (you may have extra leftover depending on the size of your lemons) into an electric grinder OR mortar. If using a grinder, pulse 3-4 times, or until you’ve reached your desired texture. Be careful not to overdo it, or it will be too powdery. If you’re using a mortar, crush the lemon zest with the pestle until it reaches a texture you like.
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Mix the lemon zest, freshly cracked black pepper, sea salt, granulated garlic and onion powder into a small container and shake to combine. Store in an airtight container and use within three to six months for best flavor.