Black Limes

Celebrity chef Yotam Ottolenghi would be impressed with me making black limes, a much loved but not so readily available ingredient in Middle Eastern cuisine.  It all started when a friend gave me a bag of Tahitian limes (a cultivar of Persian limes) harvested from her tree and I was looking for a way to use them up.   Seedless and thin-skinned, they are perfect for drying into little flavour bombs packed with intense citrus aroma.  Dry limes under the sun if the weather allows, otherwise, in a dehydrator or in an oven set to a very low temperature.  It takes some time but you will be rewarded in the end with this exotic spice which adds depth and complexity to dishes.  With our long hot summer here in Perth, a combination of sun and oven drying works for me.  Use dried limes whole in soups and stews or grind them into a paste with other aromatics as a marinade such as in my Chicken with Black Limes dish for a sensational taste experience.  You can also grind them into powder and sprinkle over anything for an extraordinary acidic kick.

INGREDIENTS 

• fresh, green Tahitian or Persian limes
• sea salt

METHOD

1. In a saucepan place sufficient water to cover the number of limes you are using.  Add 1 teaspoon sea salt per 1 litre (4 cups) of water.  Bring the salted water to a rolling boil (without the limes).
2. While the water is heating up, prepare an ice bath by placing blocks of ice and cool water in a container.
3. Add the limes to the boiling water for 60 seconds (and no longer as we don't want to cook them).  Remove blanched limes with a slotted spoon and transfer them into the ice bath to stop the cooking process.  Leave the limes in the ice water until completely cool.
4. Remove the limes from the water and dry with a clean tea towel.  If you are using shop-bought limes, give them a good rub to remove any wax residue.
5. Dry limes in direct sun, in the oven at 70°C/160°F, or in a dehydrator.  Place limes on a rack to encourage airflow during the drying process.  Depending on the method used, it can take anywhere from 2 to 5 days.  The limes are ready when they become rock hard, light in weight and deep brown or black in colour.

Notes:

• Black limes can be stored in an airtight container in the cupboard for many months.
• To make black lime powder, place the dried limes on a cutting board and crush with a heavy object (like the bottom of a frying pan).  Place the lime pieces in a spice grinder and process until fine.  Store in a sealed container.

Source (with Adaptations): Non-Guilty Pleasures