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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 192 |
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Sprinkle a little bit of this zingy lemon-ginger combo on hot buttered corn-on-the-cob for a salty twist. Ingredients:
3/4 cup kosher salt |
1/2 cup grated lemon peel (from about 5 large lemons) |
1 teaspoon ground ginger |
2 tablespoons lemon juice |
Directions:
1. Place salt, lemon peel and ginger in a food processor; pulse until blended. Transfer to an 8-in. square baking dish. Stir in lemon juice.
2. Bake at 200° for 20-25 minutes or until dry, stirring occasionally. Cool completely. Stir with a fork to break up. Store in an airtight container in a cool dry place for up to 3 months. Yield: 1 cup.
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