Mince the lemon zest with the peppers, using the mezzaluna or the food processor.
Put the minced zest on a plane surface, and sprinkle with black pepper. The citrus oil will infuse into the grinded pepper.
Dry the spice naturally under the sun, or bake it low heat.
Lemon Pepper
30g lemon zest
2 yellow hot chili peppers
1 tsp black grinded pepper