Using Mimi’s adapted recipe of Adeena Sussman’s 24-Hour Salted Lemon Spread, I have made salted lime spread. This paste can be added to so many dishes, adding a beautiful flavour. The sky really is the limit when it comes to how many ways you can use this.
Head straight on to the Recipe For ♥ Salted Lime Spread ♥
Let’s talk about limes
I think everyone must know about key lime pie? Key limes are one variety, together with Persian; Thai, and desert limes. In Australia the native finger lime have what look like the most amazing pearls of flavour. Limes are now grown world wide, and the best quality lime juice in my opinion comes from Southern Italy. Limes form an integral part of Vietnamese and Mexican cuisine, with the latter showcasing the fruit in a soup. Mexican dishes such as guacamole and ceviche also call for lime juice. Indian dishes may include a side of lime pickle, or salted limes. The one thing I have never tried are black limes. Have you seen them? Baharat is traditionally made with these limes. Did you know that British soldiers were called Limeys because they ate limes? This was to prevent scurvy which affected many navy men around the world.
Why I made salted lime spread
I absolutely love limes, and buy them often to use for all sorts of things. When I saw the recipe for salted lemon spread on Chef Mimi’s blog I loved the sound of it. But, as I had limes at home just waiting to be used, I decided to adapt it to make a salted lime spread. This recipe is easy to make, just needing time for the flavours to develop overnight. The results is as Mimi says, a bright, punchy condiment. It has a lovely citrus note, with salt playing a big role here. I can think of many uses for the spread. And the first one that came to mind was using it for tacos. Dave loved how it added both flavour and a condiment to an easy weeknight meal.
Take a look at this inspiring recipe for ♥ Salted Lime Spread ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Salted Lime Spread
Ingredients
- 230 g limes, skins scrubbed
- 30 g coarse salt
- 2.5 mls dried chilli flakes
- 2 cloves garlic, peeled and thinly sliced
- 15 mls canola oil
Method
- Trim the limes and cut into quarters, removing the pith and seeds
- Cut each quarter in half and place into a glass bowl then add the salt, chilli and garlic
- Mix to combine, cover and place into the fridge for 24 hours
- Transfer the ingredients in the glass bowl into a food processor and add the oil
- Blend until almost smooth then transfer to a sterilized glass jar and refrigerate
- Use as needed within one month
Notes
See the links below for blog posts I published on November 21:
- 2023: Parmigiana Bianca Di Zucchini
- 2021: Helpful Hannah Hippo
- 2018: Pernod Ricard 2018 Media Media Mixer
- 2016: Spinach And Feta Tart
- 2014: Friday 21 November 2014: Out And About
- 2012: Choosing A Blog Name
- 2010: Chicken And Corn, Hunter Style
this sounds so flavoursome Tandy. I do love limes and lemons; anything citrus really. and I love salt. So this is ideal for me.
sherry
Please let me know if you try it 🙂
Yum
thanks!
Oh yum. I love the heat in this spread. Great idea!
Thank you for the inspiration 🙂
I just bought 12 organic limes 🙂 I just want to have some vitamin C boost..didn’t know which variety I got though.
Enjoy the limes 🙂
Would just love to taste this now! Once the limes are in hand – SO easy to make . . . I do love the taste of limes . . . somehow a piquancy lemons lack!
I agree, limes are way better than lemons in the flavour department 🙂
I’ve never heard of black limes – googled, and I’m so intrigued about their flavour! And this lime spread? What a great and unique condiment!
I am also intrigued by the black limes 🙂
This looks absolutely fantastic. I was going to ask you if I could use lemons then I saw Mimi’s recipe. I need to try this.
Hope you love it as much as we did 🙂