This is not a recipe for preserved lemons, for which there are a great variety of recipes, but it’s typically lemon slices, salt, and hot chile pepper flakes. This recipe author goes one step further.
Adeena Sussman, the Tel-Aviv based author of Sababa, published in 2019, recommends blending preserved lemons into a paste. By the way, her recipe from her website for preserved lemons only contains lemons and salt.
From Ms. Sussman: “Once you make them into a paste or a condiment, called ‘mimrach limon kavush’ in Hebrew, you immediately find so many more ways to use it,” she says, adding that a paste can be more evenly distributed throughout a dish “so you can get that funky, salty, fermented flavor across in a more subtle way.”
This salted lemon spread includes a jalapeà±o and garlic, so it’s got a bit more of a punch than a paste of preserved lemons. Some interesting recommendations for using it – a Bloody Mary, a salad dressing, a marinade, and in rice. All very intriguing!
Adeena Sussman’s 24-Hour Salted Lemon Spread
A punchy, bright, spicy condiment
3 to 4 large lemons (1 pound), preferably thin-skinned, scrubbed
3 large garlic cloves, thinly sliced
1 small green jalapeno, seeded and chopped
3 tablespoons kosher salt
2 tablespoons canola or other neutral-flavored oil
Trim the tops and bottoms from the lemons and slice each one into 8 wedges, then trim and discard all the visible white membranes from the tips of the wedges and remove and discard the seeds.
Cut each wedge crosswise into 3 chunks and toss them in a medium nonreactive bowl along with the garlic, jalapeno, and salt.
Cover and refrigerate for 24 hours, tossing every 8 hours.
Transfer the contents of the bowl to the bowl of a food processor and puree with the oil until almost smooth, 30 seconds to 1 minute.
Stored in an airtight container, the 24-hour salted lemon spread will keep in the fridge for up to 1 month.
To try out the salted lemon spread, I immediately thought about salmon, grilled gently, then topped with a layer of the spread.
I served the salmon over a bed of creamy sautéed spinach, and the whole combination was outstanding!
My first impression of this spread was, “Wow, this is pungent!” Next thing I knew, I was addicted to it.