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Adeena Sussman's 24-Hour Salted Lemon Spread

A punchy, bright, spicy condiment Adeena Sussman's Sababa.


  • 3 to 4 large lemons (1 pound), preferably thin-skinned, scrubbed
  • 3 large garlic cloves, thinly sliced
  • 1 small green jalapeño, seeded and chopped I used a habanero because I like the heat and the fruitiness
  • 3 Tbs kosher salt
  • 2 Tbs 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 (oops, forgot to do this!) and toss them in a medium nonreactive bowl along with the garlic, jalapeño, and salt. Cover and refrigerate for 24 hours, tossing every 8 hours if you can.
  • Transfer the contents of the bowl to the bowl of a food processor and puree with the canola oil until just about 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.