Country: Cayman Islands
- 2 tsp. dried lime zest
- 1 tsp. dried lemon zest
- 1 tsp. freshly ground black pepper
- 1 tsp. sea salt
METHOD / DIRECTIONS:
To prepare the dried lemon and lime zest, cut the zest from a lime and a lemon, dry it by placing it on a cookie sheet in a low (150°) oven for 24 hours. Then break it into small pieces and pulverize it in a spice grinder.
Place the lime and lemon zest, pepper and salt in a spice grinder or mortar and pestle and grind until you have a well-mixed powder. Use to season everything from steaks to fish to salads.
Makes 1 1/2 tablespoons.