The sauce is good over meats, fish, chicken, or vegetables.
1 Tbs. (15 ml) unsalted (gluten-free) butter
1 chopped organic shallot
3 chopped cloves of garlic
2 Tbs. (30 ml) organic sugar
pinch or two black pepper
3 dried Persian limes*, finely ground
4 cups (940 ml) organic chicken stock
¼ cup (60 ml) drained Greek yogurt or dairy-free yogurt
1. Sauté the shallot in melted the butter over medium-low heat, about 3 minutes.
2. Add the garlic, sautéing 2 minutes.
3. Add the sugar, pepper, limes, and chicken stock. Bring to a boil.
4. Lower the heat to simmer and reduce the liquid by half.
5. Remove from the heat. Cool 15 minutes.
6. Purée in a food processor and blend in the yogurt.
7. The sauce can be made up to a day before serving. Reread when ready to use.
*also known as "black lime", Tahiti limes, (note: it is the common green lime found in American grocery stores, since Florida grows 90%). Originating in the Persian Gulf, they are used whole, sliced, or ground as a spice in Middle Eastern dishes. Dried limes add a strong, sour flavor. In Persian cuisine, they are used to flavor stews and soups.
to dry fresh limes:
1. Boil the limes (whole or cut) in salt water for 5 minutes.
2. Let them sun-dry.
Grow your own lime tree, even in pot!
1. Choose a location that gets southern sun.
2. Good drainage! The soil is a little higher than the ground outside the planting hole.
3. Soil is firmly in place around the root ball. If a pocket of air is create, it will die.
4. Water consistently but not obsessively.
5. Fertilize every few month with compost or a nitrogen rich fertilizer.
6. Keep it warm, not under 50F (10C)
1 Tbs. (15 ml) unsalted (gluten-free) butter
1 chopped organic shallot
3 chopped cloves of garlic
2 Tbs. (30 ml) organic sugar
pinch or two black pepper
3 dried Persian limes*, finely ground
4 cups (940 ml) organic chicken stock
¼ cup (60 ml) drained Greek yogurt or dairy-free yogurt
1. Sauté the shallot in melted the butter over medium-low heat, about 3 minutes.
2. Add the garlic, sautéing 2 minutes.
3. Add the sugar, pepper, limes, and chicken stock. Bring to a boil.
4. Lower the heat to simmer and reduce the liquid by half.
5. Remove from the heat. Cool 15 minutes.
6. Purée in a food processor and blend in the yogurt.
7. The sauce can be made up to a day before serving. Reread when ready to use.
*also known as "black lime", Tahiti limes, (note: it is the common green lime found in American grocery stores, since Florida grows 90%). Originating in the Persian Gulf, they are used whole, sliced, or ground as a spice in Middle Eastern dishes. Dried limes add a strong, sour flavor. In Persian cuisine, they are used to flavor stews and soups.
to dry fresh limes:
1. Boil the limes (whole or cut) in salt water for 5 minutes.
2. Let them sun-dry.
Grow your own lime tree, even in pot!1. Choose a location that gets southern sun.
2. Good drainage! The soil is a little higher than the ground outside the planting hole.
3. Soil is firmly in place around the root ball. If a pocket of air is create, it will die.
4. Water consistently but not obsessively.
5. Fertilize every few month with compost or a nitrogen rich fertilizer.
6. Keep it warm, not under 50F (10C)
