Sometimes in the colder months, we need a little spice in life to keep things lively. And sometimes when I cook in these months, I get into a rut and feel like I’m making the same things over and over again. What I love about this recipe is that it is an instant way to add intrigue to any of the dishes in your standard repertoire.
Have a favorite chicken or fish or pheasant dish? Add these and it will turn into something entirely new.
Just one in rice, or couscous, or chicken tagine will make your heart go pitter patter.
And p.s., you might like to try these Preserved Meyer Lemons also!
“Spiced Key Limes in Oil”
- 5 whole key limes
- Juice of 5 key limes
- 1/3 cup Kosher salt
- 10-15 cloves
- 1 2- inch cinnamon stick
- 1/2 teaspoon black peppercorns
- 1 star anise
- Olive oil
- Wash the key limes well and slice in half. Toss in a bowl with key lime juice and salt.
- Make an incision in each half with the tip of a paring knife and insert a clove into each half.
- Pack the cinnamon stick, peppercorns, start anise, and all the contents of the bowl into a glass jar. Seal and allow the key limes to ripen at room temperature for 7 days. Shake daily to distribute the salt and flavorings.
- After 7 days, add the olive oil to top the jar and age 3-4 weeks before using. Store in the refrigerator for up to 6 months.