Key lime pepper is a special seasoning at Casa Bouquet. I’ve shared with you how I use the juice of Key limes to make delicious tropical pie, and now let’s talk about using the peel.
Similar to lemon pepper, Key lime pepper is delicious on popcorn, grilled corn on the cob, wild rice, green beans, and fish. After you make it, I’m sure you will think of more yummy applications.
You will need a grater, a small mixing bowl, whisk or spoon, parchment paper, half sheet baking pan, and a jar with a lid for keeping your product.
- Grated zest from 15 Key limes (5 or 6 tsp). I zest the whole bag of Key limes before juicing them for pie (you should get 8 – 10 tbsp of juice, enough for 1 pie). I use the second smallest holes on the box grater, being very careful to not grate my fingers. This takes 10 minutes or less.
You are trying to get the outside rind, not the white beneath. - After grating, spread the zest on parchment paper on a baking sheet. Let it dry for 24 hours. You can also bake it at 250 degrees until dry, but I find it is not quite as flavorful.
- 3 tbsp + 1 tsp salt
- 3 tsp ground black pepper
- 2 tsp granulated garlic powder
- 2 tsp citric acid. This was a bit of a hunt at the grocery store. My store had it next to the Mason jars, pectin, and wax used for canning. The one I have is called Fruit Fresh Produce Protector!
- 1 tsp onion flakes
- 1 tsp sugar. I’ve tried it with cane sugar or brown sugar. I like how the brown sugar reacts when using this as a rub for grilled foods.
- 1 ½ tsp dried orange peel
- 1 ½ tsp dried lemon peel
Combine all the ingredients in a small bowl with a whisk. 
Carefully transfer to a spice jar. It’s best if the shaker lid has large holes. You will need to shake this each time you use it. Makes about 2/3 cup. You could make this salt-free and increase the black pepper and garlic powder for taste. If you don’t like the coarseness of this blend, you can put in a spice grinder to get the texture you desire.
Key lime pepper is delicious on popcorn, grilled corn on the cob, wild rice, green beans, and fish. Try this recipe when you are making Key lime pie!
Ingredients
- Grated zest from 15 Key limes (5 or 6 tsp).
- 3 tbsp + 1 tsp salt
- 3 tsp ground black pepper
- 2 tsp granulated garlic powder
- 2 tsp citric acid.
- 1 tsp onion flakes
- 1 tsp sugar.
- 1 ½ tsp dried orange peel
- 1 ½ tsp dried lemon peel
Instructions
- I zest the whole bag of Key limes before juicing them for pie (you should get 8 – 10 tbsp of juice, enough for 1 pie). I use the second smallest holes on the box grater, being very careful to not grate my fingers. This takes 10 minutes or less. You are trying to get the outside rind, not the white beneath. After grating, spread the zest on parchment paper on a baking sheet. Let it dry for 24 hours.
- Combine all the ingredients in a small bowl with a whisk.
- Carefully transfer to a spice jar. It’s best if the shaker lid has large holes.
- You will need to shake this each time you use it.
- Variations: You can bake the fresh zest at 250 degrees until dry, but I find it is not quite as flavorful. You may use cane sugar or brown sugar. You could make this salt-free and increase the black pepper and garlic powder for taste. If you don’t like the coarseness of this blend, you can put in a spice grinder to get the texture you desire.
Related links for key lime pepper
- https://edis.ifas.ufl.edu/ch092
- Key limes at University of Florida Institute of Food and Agricultural Sciences
Let’s talk story
Key limes with lemon
Key West once had key lime groves but a hurricane wiped them out in 1926. Now commercial growing of these tiny limes (Citrus ×aurantiifolia) takes place in Mexico, Brazil, and other Central and South American countries. You might read that there are no Key limes in the Keys, but residents grow them, just not in commercial operations.
We had a lovely trip to the Florida Keys and discovered Key lime pepper. Our original supplier isn’t shipping anymore, so this was my solution to the problem. I love using it in the summer on fresh corn from the Farmers Market!
I’ll be looking for comments below, or contact me at lisa [at]casabouquet[dot]com.
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Hello there, I am visiting you via Thursday Favorites linky.?
Hey, Lisa, I hope you mean “linky”! Glad you stopped by!