Rose Salt and Fresh Limes. Call that my stage name and wrap a feather boa around my neck. Slice limes open and rub generously with any salt of your choice. There are no hard and fast measurements here. Just lather with salt. When you are ready to use the limes, you will wash all the salt off, slice all the meat out and shave the pith out so you are left with a paper-thin green skin. Don’t worry about salt poisoning. Is that even a thing?!
Anyway, next, shove the salted limes into a jar and press down as best you can. Next, cover with fresh lime juice. I covered with water because I didn’t have enough limes to juice. I was also wondering how a sweet acid like orange juice would combine with that scented salt and perfumed limes.
Make sure the limes are completely submerged to prevent mold growth. Next, screw the lid on tight and leave the jar out in a shady spot in your kitchen for two weeks.
When you are ready to use, remove only the segments you will work with. Wash thoroughly under running water. Pat dry with kitchen paper. Slice the meat and pith put. Like really. Slice all the white pith out. Then slice into paper thin matchsticks or finely chop.
- Preserved lime and rosemary fermented cheese (my personal fav)
- Over a bed of oven-roasted brussel sprouts
- A creamy, cheesy cashew pasta sauce
- On a beet salad
- In a fragrant pilaf