Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights.
Recipe information
Yield
Makes 2 1/2 ounces
Ingredients
4
lemons, scrubbed
1
/4 cup kosher salt
1
/4 cup sugar
4
bay leaves, coarsely chopped or crushed
1
dried chili pod, split open and coarsely chopped
Extra-virgin olive oil to cover
Need to make a substitution?
Preparation
Remove the zest from the lemons with a vegetable peeler (be careful not to take off too much of the white pith) and place in a small bowl. Toss with the salt, sugar, bay leaves, chili, and the juice of one of the lemons. Refrigerate for 2 hours. Remove the zest from the mixture, rinse, pat dry, and cover with extra-virgin olive oil to store in the refrigerator for up to a month.