Spicy African Preserved Limes

Name: Spicy African Preserved Limes
Prep time: 168 h
Cook time: 30 min
Total time: 168 h 30 min
Yield: 1-2 jars
Ingredients: 25 limes; 1 cup coarse salt (koshering salt, 250 ml); 4 tablespoons mustard powder (60 ml); 1 tablespoon hot pepper flakes (15 ml, or a hot pepper powder such as cayenne, some recipes add up to 5 oz, use to to taste); 1 tablespoon turmeric (15 ml); 1 tablespoon fennel seed, crushed (15 ml); 2 tablespoons coriander seeds, crushed (30 ml); 3 ounces mustard seeds, yellow (90 g); 2 1/2 cups sunflower oil (625 ml, any cooking oil you use, but not olive)

⏱ 10110 mins 🍽 1-2 jars 🏷 Lime

These vibrant preserved limes offer a unique alternative to lemons, packed with a blend of warming spices. The process involves salting lime wedges for a week before mixing with a fragrant spice blend and allowing them to cure further. Finally, they are packed into a hot sterilised jar and covered with smoking oil to preserve. The finished product is a versatile sambal or seasoning, perfect for adding a punch to Moroccan tagines, couscous, or roast dishes. Allow at least a week for the flavours to develop before using.

Ingredients

25 limes
1 cup coarse salt (koshering salt, 250 ml)
4 tablespoons mustard powder (60 ml)
1 tablespoon hot pepper flakes (15 ml, or a hot pepper powder such as cayenne, some recipes add up to 5 oz, use to to taste)
1 tablespoon turmeric (15 ml)
1 tablespoon fennel seed, crushed (15 ml)
2 tablespoons coriander seeds, crushed (30 ml)
3 ounces mustard seeds, yellow (90 g)
2 1/2 cups sunflower oil (625 ml, any cooking oil you use, but not olive)

Method

Clean and dry the limes, then slice them into wedges. Combine the wedges with the coarse salt in a glass bowl.
Cover the bowl with cling film and leave it in a cool spot for one week, or until the lime pieces begin to change colour.
Combine all the dry spices in a bowl, then add this mixture to the salted limes and toss thoroughly. Cover the bowl once more and let it sit for an additional 2 - 3 days.
To sterilise a large jar, place it inside a metal tin in a cold oven. Heat the oven to 300 deg F/ 150 deg C and keep the jar at that temperature for a minimum of 10 minutes.
In a separate pot, heat the sunflower oil until it is extremely hot and begins to smoke. Monitor it closely.
Keep the pot lid nearby as a safety precaution in case the oil ignites.
Once the oil is smoking hot, carefully remove the hot sterilised jar from the oven. Using tongs, pack the lime wedges into the jar.
Carefully pour the smoking hot oil over the limes to cover them completely, then seal the jar with its lid.
Store the sealed jar at room temperature for at least one week prior to opening and using the preserved limes.

Nutrition (per serving)

Sodium113226000 mg

Recipe details

CategoryLime

AuthorZurie