SANDRA'S LEMON PEPPER SEASONING BLEND (No Salt)
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| A great addition to many seafood dishes, including salads, soups, and meat entrees... |
1/2 cup organic whole black peppercorns
3 tablespoons organic dried lemon, finely chopped
1-1/2 tablespoons packed brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon dried thyme leaves
METHOD
Remove the zest from the lemon using a zesting grater. Remove only the yellow zest and (none of the white pith). Mince the zest very fine and place it in a small bowl (or mortor).
Place the peppercorns in a spice grinder, and pulse until sufficiently cracked. Add the cracked pepper to the lemon zest, and use a wooden spoon to mash the cracked pepper and zest together for these flavors to meld (I use a marble mortar and pestle). Spread the zest and pepper on a baking sheet lined with foil and place in the oven set to 200 degrees overnight.
The next day, add the mixture to a spice grinder, along with the brown sugar, onion powder, garlic powder, and thyme, and then pulse to pulverize.
Store in a “labeled” airtight container in your pantry. I make huge batches of this recipe to have plenty on-hand at all times.
This Lemon Pepper Seasoning is most excellent when sprinkled on chicken, seafood, vegetables, salads, soups, and meat.
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TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.
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