Have you ever tried Thai lime? Today I’m making Thai Lime Chile Marmalade to use with savory things like chicken wings, pork belly, and charcuterie boards. If you want to try and recreate this with regular lime, here’s the recipe: Lime Chile Marmalade 1 cup fresh lime juice 3/4 lb lime peel + pith, very thinly sliced 3 cups water, plus more for blanching 2 cups sugar 4 small dried chiles, crushed Pinch of kosher salt Cover the sliced lime peel with water, bring to a boil, and cook for 5 minutes. Drain. Add the blanched peel, lime juice, and 3 cups water to a pot. Simmer, partially covered, for 35–45 minutes, until the peel is completely tender. Add the sugar, dried chiles, and salt. Bring to a lively boil and cook, stirring frequently, for 10–20 minutes, until thickened and jammy. It will continue to set as it cools. Transfer to clean jars, cool, and refrigerate for up to 1 month. #citrus #cooking #garden
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