You can reduce the recipe by half but it stores well in an airtight container in the fridge or you might want to share some with a friend or friends! Of course, you can adjust the amount of chilies to suit your taste or not use any if you prefer.
Rinse the rosemary & sage & put them on paper towels to dry overnight. Strip the leaves from the rosemary stalks & remove any tough stalks from the sage sprigs. Cut a slit down the chilies (wearing gloves) & remove some of the seeds or all if you don’t like too much chili.
Put the bay leaves, rosemary, sage, lemon zest, chilies & garlic into a food processor & pulse/chop until they are in tiny pieces. Transfer to a suitable container with a lid. A glass jar would be best. Grind the peppercorns & add to the mixture with the salt. Mix thoroughly. Keep refrigerated in an airtight container.