Lime Pepper

Lime Pepper

Eula Thompson

"A little different from lemon pepper, and even better because you make it yourself."
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5 m servings 2 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 2 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Cook's Note
  • To make your own dried lime zest: zest your limes with a small-mesh grater and either leave the zest out to dry naturally or put it in a 200 degree F (95 degree C) oven for an hour or two, until it hardens up, then crush it with a mortar and pestle until it's small enough to use as a spice.


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I threw coarse salt and whole black peppercorns in my spice grinder, then added the lime zest (I dried my own overnight on waxed paper). This was simple to make and tasted wonderful in a lemon p...

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