Difference between revisions of "Lime Relish"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 14: | Line 14: | ||
* 1 teaspoon [[salt]] | * 1 teaspoon [[salt]] | ||
| − | == | + | == Procedures == |
# Zest all the limes and collect zest in a large bowl. | # Zest all the limes and collect zest in a large bowl. | ||
# Peel limes making sure to remove all white pith carefully. | # Peel limes making sure to remove all white pith carefully. | ||
Latest revision as of 16:41, 16 July 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982. From "Catsrecipes Y-Group"[1]
Ingredients
- 2 pounds fresh limes
- ½ cup finely chopped green bell pepper
- 6 green onions
- 1 cup chopped celery
- 3 tablespoons chopped parsley
- ½ teaspoon dry mustard
- ¼ teaspoon ground cardamom
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Procedures
- Zest all the limes and collect zest in a large bowl.
- Peel limes making sure to remove all white pith carefully.
- Add lime to the zest.
- Add green onion, bell pepper and parsley to the lime and zest mixture.
- Using an electric chopper with a coarse blade to blend to desired consistency.
- Add celery, mustard, cardamom, salt and sugar to the rest of the mixture then cover and refrigerate for 2 days before serving.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
