I think I used to be a picky eater. It wasn’t until I moved out to California that I realized it; I liked a few things, in a few combinations, and that was it. But I fully support the theory that if you try something you dislike enough times, you’ll eventually start to like it. It’s happened to me with so many foods.
Re-fried beans? Forget ‘em. No way. I didn’t start liking those until a couple of years ago.
In-N-Out burgers? I hated ‘em. Took me three tries to get hooked.
Curry? Never. Until last month, when all of a sudden it was delicious.
Mussels? Ewwww. And then a couple of years ago, I fell in love with them.
I can’t believe I used to be so picky. Who was that girl?
I’ve seen recipes for preserved lemons everywhere, but since limes are superior (and they really are) I decided to preserve those, with jalapenos.
I have delicious taco-plans for these preserved, salty, spicy limes.
Oh did you forget about that paper cut on your finger? Salt and lime juice will remind you.
These will keep in your fridge for 6+ months. Just remember, before you use one, rinse it off with some cold water, just to get some of the excess saltiness off. And greatly reduce (or completely omit) the amount of salt in the recipe you’re using these with. These are salt bombs, added to an already-salty dish, and you’ll surely kill your guests.