Forums > Specific Focus > Mexican Kitchen

Carron

Mar 15, 2009, 2:26 PM

Post #1 of 13 (3230 views)

Shortcut

Limones en Sal

Can't Post | Private Reply

In our front yard we have a huge lime tree that every year cheerfully produces more than we can use or even give away. I think my neighbors pretend they are not home when they see Hubby coming at them with a bag full. (No problem: he just hangs the bag on the fence or mail box.) Anyway. . . . .

I have recently found a wonderful-sounding recipe for preserving limes in salt, with garlic cloves and jalapeno slices. Sounds like Mexican ingredients to me!

The canning recipe says that to use the limes after the curing process is done one should (1) remove all pulp and membranes and discard, (2) rinse off the salt, and (3) use only the peels. Okay, I can get that far. But what do I actually DO with the cured peels?? I think the results are perhaps more suited to Middle Eastern cooking than the original ingredients but I am more than willing to try.

Rolly

Mar 15, 2009, 3:19 PM

Post #2 of 13 (3218 views)

Shortcut

Re: [Carron] Limones en Sal

Can't Post | Private Reply

"But what do I actually DO with the cured peels??"

Garnish for mixed drinks?

Rolly Pirate

Carron

Mar 15, 2009, 4:32 PM

Post #3 of 13 (3210 views)

Shortcut

Re: [Rolly] Limones en Sal

Can't Post | Private Reply

I like the way you think! I actually considered maybe dumping the whole quart off into about a gallon of tequila, but I prefer brandy. Haven't made any yet because my tree is now, briefly, in the flowering stage but if the flowers are any indication, we will soon be inundated with fruit. . . .otra vez.

Anonimo

Mar 15, 2009, 5:01 PM

Post #4 of 13 (3205 views)

Shortcut

Re: [Carron] Limones en Sal

Can't Post | Private Reply

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)

Carron

Mar 15, 2009, 6:36 PM

Post #5 of 13 (3193 views)

Shortcut

Re: [Anonimo] Limones en Sal

Can't Post | Private Reply

I have a recipe for the candied limes filled with coconut but it seems way too complicated to bother with. Besides, I can buy them from street vendors all day long where I live. I may just decide to donate this year's surplus to a church-run drug and alcohol treatment program which has recently opened near my ranch.

Hound Dog

Mar 15, 2009, 9:59 PM

Post #6 of 13 (3178 views)

Shortcut

Re: [Rolly] Limones en Sal

Can't Post | Private Reply

look up recipes for tagine usually lamb or chicken or both, they are wonderful and easy too make. The pulp is usually not used in Tagine although I use the whole lemon in mine.
Brigitte

esperanza

Mar 16, 2009, 8:57 AM

Post #7 of 13 (3149 views)

Shortcut

Re: [Hound Dog] Limones en Sal

Can't Post | Private Reply

Brigitte beat me to the punch. A friend prepared this tagine for us over the weekend. It is stupendously delicious.

http://www.mexicocooks.typepad.com

Carron

Mar 16, 2009, 1:02 PM

Post #8 of 13 (3129 views)

Shortcut

Re: [esperanza] Limones en Sal

Can't Post | Private Reply

Thanks to all! Since I grow not only my own limes but my own lambs as well (I currently have a freezer full), this sounds like a match made in heaven.

(This post was edited by Carron on Mar 16, 2009, 1:06 PM)

esperanza

Mar 16, 2009, 2:09 PM

Post #9 of 13 (3121 views)

Shortcut

Re: [Carron] Limones en Sal

Can't Post | Private Reply

Works with rabbit, too. That's what our friend used to prepare the tagine.

http://www.mexicocooks.typepad.com

Hound Dog

Mar 16, 2009, 10:32 PM

Post #10 of 13 (3095 views)

Shortcut

Re: [Carron] Limones en Sal

Can't Post | Private Reply

Since you have lamb and for sure chicken here is my family´s tagine recipe:

1 kilo cubed lamb shoulder
1 chicken cut in 8 pieces
2 cloves of garlic
2 sliced carrots
1 can chickpeas
preserved lemons chopped in small pieces. You are supposed to only use the rind but we use the whole thing.
15 prunes
1 teaspoon cinamon
1 teaspoon grated fresh ginger
5 gr almonds
1 or 2 tablespoon honey
1 tablespoon chopped cilantro
40 cl chickcen stock
3 tablespoon olive oil
salt and pepper to taste

Brown the lamb and chicken in small batches with ooil. We use peanut oil
when browned add the vegetables (carrots and garlic), spices and chicken stock. Add salt and pepper.
Simmer for 30 minutes

Add the prunes, chickpeas and honey and cook a while longer.
Serve with toasted almonds.

Carron

Mar 17, 2009, 7:25 AM

Post #11 of 13 (3079 views)

Shortcut

Re: [Hound Dog] Limones en Sal

Can't Post | Private Reply

This one is definitely going into my permanent recipe file. Una preguntita. Do you rinse the salt off the lemons before putting them into the stew? I would guess yes?

sergiogomez

Mar 17, 2009, 10:13 AM

Post #12 of 13 (3064 views)

Shortcut

Re: [Carron] Limones en Sal

Can't Post | Private Reply

The recipe doesn't call for salt, so I'm guessing you can leave the salt on? A kilo of meat and a whole chicken can soak up a lot of salt.

Hound Dog

Mar 17, 2009, 12:21 PM

Post #13 of 13 (3052 views)

Shortcut

Re: [Carron] Limones en Sal

Can't Post | Private Reply

Do not rinse them, if you want less salt only use the rind.