Homemade lemon pepper is a very easy, and useful seasoning that goes well with most proteins.

Ingredients

1 dozen ripe lemons

2 tablespoon fresh cracked black pepper

1 tablespoon Kosher, or sea salt

Directions

Zest 1 dozen lemons, making sure not to remove any of the white pulp from the citrus. Place the zest on a clean sheet tray, and put in a warm, dry place for 24 hours. Once the zest is dry, add the salt and pepper.   Blend the mixture with a mortar and pestle until fragrant. Place in a dry container for up to six months.