Fill with boiling water and set aside for 1 minute
Empty and set aside to dry (this will sterilize your jar)
Scrub the limes to remove any wax and to clean them
Cut a cross from the top, to 2cm from the bottom
Stuff the salt into the limes
Place the limes into the jar
Pack them as tightly as possible
Put the lid on and place into a cupboard for a week
Remove the lid and push down on the limes
Squeeze out as much juice as possible
Add the coriander and the chilli
Top with the lime juice and then seal with the olive oil
Place the lid back onto the jar and put the jar back into the cupboard
Leave for 4 weeks before using
Once open, refrigerate.
* the size of the jar, and the size of the limes will determine how many you need.
** Use lemon juice if you don't want to use lime juice due to the expense.
See this post on how I sterilize my glass jars.
To use, remove the pulp and membrane. Rinse under cold water and pat dry.