Ingredients
8
8 servings
- •2 organic lemons
- •2 tablespoons multi-colored peppercorns
- •¼ teaspoon dehydrated minced garlic
- •¼ teaspoon dehydrated onion flakes
Instructions
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.
- Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.
- Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.
- Remove and allow to rest for a few hours before using so flavors can meld.
Nutritional Facts
Per 8 servings
- Calories: 11
- Carbohydrate: 4g
- Fat: 0g
- Fiber: 2g
- Protein: 0g
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