Type what you have

Ingredients

• ✓ lime juice
• white balsamic vinegar
• orange juice
• grapefruit juice
• lemon juice
• olive oil
• walnut
• romano cheese
• salt
• pepper

Instructions

1. 1 Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.

By Alex99

Ingredients

• ✓ lime juice
• guava
• white sugar
• liquid pectin

Instructions

1. 1 Cut each guava into 8 pieces. Place in a pot and fill with water until guavas are just covered; bring to a boil. Reduce heat and simmer until fruit is very soft, about 1 hour. Remove from the heal and let cool for 10 to 15 minutes.
2. 2 Strain contents of the pot through a fine mesh sieve into a 1-quart liquid measure, using a spatula to push fruit through the sieve so only seeds and skins remain. Take note, you should get about 4 cups fruit. Clean the pot and pour the fruit back in.
3. 3 For every cup of fruit, add 1 cup sugar and 1 tablespoon lime juice. Stirring constantly, bring to a simmer and continue to cook until sugar is dissolved and jam has thickened, 15 to 20 minutes. If the jam thickens on its own and drips very slowly off a spoon, do not add pectin. However, if it does not thicken up enough, add liquid pectin and simmer for 1 minute longer. Pull off the heat.
4. 4 While jam is cooking, inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Fill hot, sterilized jars to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By pattyshaw

Ingredients

• ✓ lime juice
• mayonnaise
• red onion
• garlic
• lime zest

Instructions

1. 1 Stir together mayonnaise, red onion, lime juice, garlic, and zest in a medium bowl. Cover the bowl with plastic wrap and refrigerate until cold, about 30 minutes.

By Jake176

Ingredients

• ✓ lime juice
• mayonnaise
• chipotle pepper in adobo sauce
• garlic
• salt

Instructions

1. 1 Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.

By David Miller Lowe

Ingredients

• ✓ lime juice
• butter
• cilantro
• red pepper flakes
• salt

Instructions

1. 1 In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.

By Maryellen

Ingredients

• ✓ lime juice
• chipotle pepper in adobo sauce
• honey
• soy sauce
• garlic powder
• flour

Instructions

1. 1 Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
2. 2 Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

By Stefanie Beach Camfield

Ingredients

• ✓ lime juice
• dark rum
• olive oil
• soy sauce
• garlic
• cinnamon
• ginger
• hot sauce

Instructions

1. 1 Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

By Sunkist

Ingredients

• ✓ lime juice
• pomegranate
• olive oil
• shallot
• salt
• pepper
• cilantro

Instructions

1. 1 Juice the pomegranates retaining the seeds and juice.
2. 2 Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
3. 3 Serve at room temperature.

By Ruth Levene

Ingredients

• ✓ lime juice
• miso paste
• rice vinegar
• honey
• ginger root
• sesame oil
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk miso paste into rice vinegar in a bowl until smooth.
3. 3 Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the miso-vinegar mixture until well combined.

By eayers

Ingredients

• ✓ lime juice
• rice wine vinegar
• honey
• soy sauce
• wasabi paste
• sesame oil
• ginger

Instructions

1. 1 Whisk together rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger in a medium bowl until combined.

By MishainFL

Ingredients

• ✓ lime juice
• mayonnaise
• dill pickle
• caper
• jalapeno pepper
• parsley
• hot pepper sauce
• salt

Instructions

1. 1 Mix together mayonnaise, dill pickle, capers, lime juice, jalapeño pepper, parsley, hot pepper sauce, and salt in a bowl. Cover the bowl with plastic wrap and refrigerate for 1 hour before serving.

By Dianna Brown-Brenny

Ingredients

• ✓ lime juice
• beer
• olive oil
• brown sugar
• worcestershire sauce
• cilantro
• garlic
• cumin
• salt

Instructions

1. 1 Whisk beer, lime juice, olive oil, brown sugar, Worcestershire sauce, cilantro, cumin, and salt together in a bowl.

By Olivia

Ingredients

• ✓ lime juice
• honey
• sugar
• mustard
• garlic powder
• kosher salt
• black pepper
• cumin
• olive oil
• canola oil

Instructions

1. 1 Gather the ingredients.
2. 2 Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin together in a blender; stream olive oil and canola oil into lime juice mixture while blending until well combined.

By Lisa Weston

Ingredients

• ✓ lime juice
• tomato
• red bell pepper
• apple cider vinegar
• onion
• sugar
• brown sugar
• hot chile pepper
• salt

Instructions

1. 1 Place tomatoes in a large pot over medium heat; simmer for 1 hour, skimming off any excess liquid or foam as necessary.
2. 2 Stir bell peppers, vinegar, onion, white sugar, brown sugar, lime juice, chile peppers, and salt into tomatoes. Reduce heat to low; simmer until liquid reduces and sauce thickens, 3 to 5 hours more. Taste; adjust seasonings.
3. 3 Meanwhile, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm, soapy water.
4. 4 Off heat, skim off any foam from sauce. Pack into the hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot; rest, several inches apart, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Janet Larsen

Ingredients

• ✓ lime juice
• tomatillo
• poblano pepper
• onion
• chicken broth
• jalapeno pepper
• garlic
• cilantro
• oregano
• seasoned salt

Instructions

1. 1 Combine tomatillos, poblanos, onions, chicken broth, jalapeños, and garlic in the bowl of a food processor or blender, in batches; pulse until blended. Transfer to a large stockpot.
2. 2 Stir cilantro, lime juice, oregano, and seasoned salt into tomatillo mixture. Bring to a boil over high heat; reduce heat and simmer for 20 minutes.
3. 3 Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomatillo sauce is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack tomatillo sauce into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Karen B

Ingredients

• ✓ lime juice
• olive oil
• carrot
• onion
• garlic
• habanero pepper
• tomato
• water
• white vinegar
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add carrots, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Remove from heat.
2. 2 Transfer vegetables to a blender. Add habanero peppers, tomato, water, lime juice, and vinegar; blend until smooth. Season with salt and pepper.
3. 3 Transfer mixture to a saucepan and simmer over medium-low heat until a bit thicker, about 3 to 5 minutes.

By Jim

Ingredients

• ✓ lime juice
• habanero pepper
• olive oil
• onion
• garlic
• brown sugar
• apple cider vinegar
• tequila
• salt
• mustard powder
• allspice

Instructions

1. 1 Wear gloves to remove stems and seeds from habanero peppers.
2. 2 Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in the hot skillet until onion is translucent, about 5 minutes.
3. 3 Combine onion mixture, habanero peppers, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender. Purée until smooth.

By Jordan VanDijk

Ingredients

• ✓ lime juice
• olive oil
• jalapeno pepper
• white vinegar
• worcestershire sauce
• cilantro
• elephant garlic
• sugar
• paprika
• cumin
• garlic powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

By Traci-in-Cali

Ingredients

• ✓ lime juice
• water
• sugar
• xanthan gum
• vegetable oil
• apple cider vinegar
• honey
• pineapple juice
• salt
• black pepper
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Combine water, sugar, and xanthan gum in a small bowl; whisk to create a smooth gel with no lumps.
2. 2 Combine vegetable oil, vinegar, honey, pineapple juice, lime juice, salt, pepper, garlic powder, onion powder, and cayenne in a medium bowl. Whisk in xanthan gum gel until dressing is smooth and all ingredients are incorporated. Transfer to a vinaigrette bottle and store in the refrigerator until ready to use.

By Lisa Buckholts

Ingredients

• ✓ lime juice
• coconut milk
• nut
• coconut meat
• curry leaf
• onion
• serrano pepper
• garlic
• ginger
• peanut butter
• salt
• cumin
• peanut oil
• mustard seed
• curry leaf

Instructions

1. 1 Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
2. 2 Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
3. 3 Remove and discard curry leaves. Allow chutney to cool before serving.

By Sarah Garland

Ingredients

• ✓ lime juice
• cumin
• cacao powder
• black pepper
• salt
• oregano
• sugar
• culantro
• cilantro
• white vinegar
• tequila
• pineapple juice
• garlic
• aji dulce pepper
• habanero pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool for at least 5 minutes.
2. 2 Transfer cooled pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until sauce is smooth.
3. 3 Pour sauce into a glass bottle with a lid; let stand for a least 1 week to allow flavors to blend.

By Ds R

Ingredients

• ✓ lime juice
• white sugar
• water
• cranberry
• raspberry
• cherry juice
• orange juice concentrate

Instructions

1. 1 Bring sugar and water to a boil in a saucepan over medium heat until sugar dissolves. Stir in cranberries; cook 5 minutes. Add raspberries; simmer until raspberries soften and cranberries pop, about 5 minutes more.
2. 2 Strain mixture through a sieve; discard solids. Refrigerate cranberry-raspberry liquid for 2 hours.
3. 3 Stir cherry juice, lime juice, and orange juice concentrate into chilled mixture.
4. 4 Pour fruit juice mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 2 hours. Remove from the freezer 10 minutes before serving.

By larkspur

Ingredients

• ✓ lime juice
• carrot
• celery
• scallion
• rice vinegar
• cilantro
• mayonnaise
• plain yogurt
• cayenne pepper
• french baguette
• prawn
• cucumber

Instructions

1. 1 Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
2. 2 Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
3. 3 Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
4. 4 Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

By J9

Ingredients

• ✓ lime juice
• sesame seed
• black sesame seed
• shichimi togarashi
• pork tenderloin
• kosher salt
• canola oil
• shallot
• ginger
• white wine
• whipping cream
• soy sauce
• white miso paste
• butter
• kosher salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
3. 3 Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
4. 4 While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
5. 5 To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

By Ryan Nomura

Ingredients

• ✓ lime juice
• ✓ lime juice
• vodka
• triple sec liqueur

Instructions

1. 1 In a cocktail shaker full of ice combine vodka, triple sec, fresh lime juice and bottled lime juice. Shake, don't stir and strain into a chilled glass.

By Michael Wells

Ingredients

• ✓ lime juice
• water
• white sugar
• honey

Instructions

1. 1 In a pitcher, combine lime juice, water, sugar and honey. Stir until sugar is dissolved. Chill in refrigerator.

By Nicole and Stephie

Ingredients

• ✓ lime juice
• soy sauce
• white sugar
• cilantro

Instructions

1. 1 Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.

By Totosam

Ingredients

• ✓ lime juice
• worcestershire sauce
• thyme
• vegetable oil

Instructions

1. 1 In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
2. 2 Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.

By Dustin Hafer

Ingredients

• ✓ lime juice
• ice cube
• ginger ale
• lime

Instructions

1. 1 Pour a dash of sweetened lime juice into a cocktail glass over ice, then pour in the ginger ale. Garnish with a twist of lime to serve.

By Ty

Ingredients

• ✓ lime juice
• triple sec
• vodka
• ice

Instructions

1. 1 Combine lime juice, triple sec, and vodka in a cocktail shaker. Add ice, cover and shake until chilled. Strain into chilled short glass or cocktail glass.

By Allrecipes