Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights.
Ingredients
Makes 2 1/2 ounces
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
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.
Chef's note:
When in season, experiment with the Meyer lemon to get a vibrant and extra-fragrant dose of citrus punch.
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