The leaves and peel are often used as an aromatic. The flesh is rarely used in dishes because it is very tart and bitter.
Kaffir limes can be used in sweet or savory dishes. The peel can be grated and used to season soups and curries. The peel can also add a tart finish to pies and cakes.
2 ripe avocados, cubed
2 tomatoes, seeds removed and chopped
1 small red onion, diced
2 cloves garlic, minced
1 red serrano chili pepper, seeds removed and chopped (optional)
Kaffir lime leaf, pounded to a powder
1 bunch of cilantro leaves, chopped
Salt to taste
¼ teaspoon of freshly ground black pepper, or to taste
¼ teaspoon cumin
Pinch of ancho chili powder
In a mixing bowl, combine tomatoes, onion, garlic, and chopped chili pepper (if using).
Slice open avocados, remove pits, and cut fruit into cubes. Add into the mixing bowl. Squeeze in lime juice to help counteract the oxidation (browning) of the avocado fruit.
Mash avocado with a fork to achieve desired consistency (leave some in larger chunks for texture!).
Add cumin and ancho chili powder. Mix everything well. Season with salt and freshly-ground black pepper. Finally, add in chopped cilantro. Stir to combine. Taste to adjust any seasonings if needed. Squeeze in more lime juice if desired.