Honey-Pink Peppercorn Sauce

• 1 cup honey
• 2 teaspoons pink peppercorns, toasted (see page 250) and coarsely chopped
• Grated zest of 1 lime
• Juice of 2 limes
• Kosher salt and freshly ground black pepper

1. Stir together the honey, peppercorns, lime zest, and juice in a small bowl and season with salt and pepper.
2. Cover and let sit at room temperature for at least 30 minutes or refrigerate for up to 1 day.
3. Bring to room temperature before serving.

honey, pink, lime, kosher salt

Taken from www.epicurious.com/recipes/food/views/honey-pink-peppercorn-sauce-382773 (may not work)