If you can, use unwaxed lemons because be honest, do you really want to eat a bunch of wax? The recipe is for four lemons but you can scale it up or down based on the number of lemons you’ve got. Basic math is that you’ll need a tablespoon of sea salt and the juice of a lemon for each lemon you’re using.
4 unwaxed lemons
4 tbsp coarse sea salt
1 cascabel chile (rehydrated with hot water)
Sprinkle of cumin and coriander seed
Juice of 4 lemons
Wash the lemons and make four lengthwise cuts from the top almost all the way to the bottom. Don’t cut all the way through – you want the lemon to stay in one piece. Stuff each lemon with a tablespoon of salt each. Place the lemons into the jar – squeeze them in tight. Sprinkle a bit of cumin and coriander onto the lemons and add the cascabel chile. Squeeze in the lemon juice (the juice of one lemon for each lemon you’re storing) and close the lid. Store for about 4 weeks before using.
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