How to Make Black Limes

Quick Summary: Learn how to make black limes (loomi) by blanching fresh limes in salted water and then dehydrating them until they are dark, hollow, and intensely flavorful.

Source: nonguiltypleasures.com

>> servings: 2
Add @water{} to a #pot{} - enough to cover the limes - with @sea salt{1%teaspoon} per 1 litre of water. Bring the salted water to a rolling boil.
 
While the water is heating, prepare an #ice bath{} by placing at least 10 blocks of @ice{} and cool @water{} in a container large enough for the limes.
 
Once the salted water boils, add the @fresh limes{10} and blanch for ~timer{60-90%seconds}.
 
Remove the blanched limes with a #slotted spoon{} and drop them into the #ice bath{} to stop the cooking. Leave until cool.
 
Remove the limes from the ice bath and dry with a clean #tea towel{}. Rub well to remove any wax residue.
 
To dry, place limes in direct sun, or on #oven{} bars set between 65°C and 95°C (150°F - 200°F). Dry until the limes are dark brown and hollow. This can take ~timer{2-5%days}.
 
Once dried, store whole in an airtight container. For powder, bash the limes with a #skillet{}, remove seeds, and grind with a #spice grinder{}, #blender{}, or #mortar and pestle{}. Store powder in a sealed container.