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