Directions:
- Using a microplane or zester, pull the zest across the surface of the fruit, working around any discolored or bad spots. Only pull off the colored portion leaving the white, bitter pith behind.
- Use a wooden spoon or other sturdy tool, mash the cracked pepper and zest together. This helps release the citrus oils in the zest and combine them with the pepper.
- Spread the lemon zest/crushed peppercorn mixture on a parchment lined baking sheet. Bake at 200 degrees until the zest is completely dried. Ovens vary, check every 30 minutes.
- Add the lemon-pepper to a spice grinder or cleaned coffee mill and grind until desired texture. Mix with the kosher salt, if desired, and store in an airtight container for up to a few months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.94 Kcal (167 kJ) | ||
| Calories from fat | 31.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 5% | |
|---|---|---|---|
| Cholesterol | 2.8mg | 1% | |
| Sodium | 593.48mg | 25% | |
| Potassium | 46.74mg | 1% | |
| Total Carbs | 2.62g | 1% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 0.32g | 1% | |
| Vitamin C | 14.1mg | 24% | |
| Iron | 0.3mg | 1% | |
| Calcium | 8.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 119.13 Kcal (499 kJ) | ||
| Calories from fat | 93.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 5% | |
|---|---|---|---|
| Cholesterol | 8.35mg | 1% | |
| Sodium | 1770.09mg | 25% | |
| Potassium | 139.42mg | 1% | |
| Total Carbs | 7.82g | 1% | |
| Sugars | 2.72g | 4% | |
| Dietary Fiber | 2.38g | 3% | |
| Protein | 0.96g | 1% | |
| Vitamin C | 42.2mg | 24% | |
| Iron | 0.8mg | 1% | |
| Calcium | 24.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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