- Yield: Makes 1/3 cup
Source: Everyday Food, July/August 2011
- 4 teaspoons finely grated lemon zest (from 2 lemons)
- 2 tablespoons finely grated orange zest (from 2 oranges)
- 2 teaspoons ground coriander
- 1 teaspoon ground pepper
In a small airtight container, combine lemon zest, orange zest, coriander, and pepper. Cover and shake well to combine. To store, refrigerate, up to 1 week.