Lime Relish

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            FOOD FUNNY
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I have a feeling this one is true. Thanks to Lillian Toka for
sharing it with us.

Finishing up our work at a trade show in San Diego, my co-worker
Colleen and I decided to go sightseeing across the border in
Tijuana, Mexico. While there, we went shopping and bought a few
pieces of clay kitchenware. As we crossed back into the United
States, a customs official asked if we had anything of value to
declare. "Not really," Colleen replied, digging in her bag for the
bean crock she had purchased. Everyone around us froze as she
continued, "I only bought a little pot."

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            TODAY'S RECIPE
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This old-fashioned condiment goes great with roast meats, but it's
especially tasty with poultry and seafood.

Lime Relish

12 limes, thoroughly washed with soapy water
1 1/2 cups (375 ml) sugar
1 cup (250 ml) distilled vinegar
1/2 cup (125 ml) water

Soak the limes in several changes of cold water for 24 hours. Place
in a non-reactive pot, add enough water to cover, and bring to a
boil over high heat. Reduce the heat and simmer for 10 minutes.
Drain and cool. Cut the limes into wedges and discard the seeds.
Combine the remaining ingredients in a non-reactive pan and bring to
a boil over high heat. Pour the sugar mixture over the limes and
pack into jars sterilized and sealed according to the manufacturer's
directions. Makes about 1 quart (1 L).
Received on Thu Aug 11 09:02:06 2005