Description Edit

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.

Ingredients Edit

Directions Edit

  1. Zest all the limes and collect zest in a large bowl.
  2. Peel limes making sure to remove all white pith carefully.
  3. Add lime to the zest.
  4. Add green onion, bell pepper and parsley to the lime and zest mixture.
  5. Using an electric chopper with a coarse blade to blend to desired consistency.
  6. Add celery, mustard, cardamom, salt and sugar to the rest of the mixture then cover and refrigerate for 2 days before serving.

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