There are Moroccan recipes for chicken, for example, that use lemons (not limes) preserved in salt.
There are Mexican dulces, limones cristalizados rellenos de cocada, but as far as I know, the shells are not salted. A little goes a long way, IMO, but you copuld probably say the same about the salt-cured lime/lemons.
(This post was edited by Anonimo on Mar 15, 2009, 5:04 PM)
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Post edited by Anonimo
(Veteran) on Mar 15, 2009, 5:04 PM: Further thoughts
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