Citrus Salt and Pepper

Iuse this seasoned salt on fish before cooking or as a finishing salt tableside. It also works in some pastas, like carbonara. But remember, it contains salt, so don’t double salt by brining and then seasoning with this mixture.

Makes ¼ cup

Takes 3 to 4 hours

• 1 medium lemon
• 1 medium lime
• 1 tablespoon whole black peppercorns
• 2 tablespoons kosher salt

1. Preheat a grill on the lowest possible setting and position a grill topper (see page 103) over indirect heat. Cut the lemon and lime into thin slices and remove the seeds. Place the citrus slices on the grill topper, close the lid, and allow the citrus to dehydrate completely. This could take from 1 to 3 hours, depending on the air temperature and airflow. (You can do this in your indoor oven if you wish, I won’t tell on you.) Remove from the grill and cool.

2. In a blender or food processor, mix the peppercorns and dried citrus and pulse until everything is pulverized. Stir in the salt but don’t pulverize it.