I am working on a Jerk Rub (minus the sugar). Rather than using lime juice after the chicken is cooked I am going to use dehydrated limes. Anyone dehydrated limes in the oven and any idea how much dried lime I would need to use?
If you can't be bothered dehydrating your own, and you live in Auckland, I'm sure I've seen some dehydrated limes at Bulk Food Savings in Mt Eden. It was a while ago so you might want to phone them first to check.