Citrus salsa (modified from san fran chronicle)

4 Servings

Ingredients

Quantity Ingredient
1.00 medium Navel orange
1.00 large Lemon
2.00 tablespoon Finely chopped fresh
1.00 Rosemary
2.00 tablespoon Lemon juice
1.00 tablespoon Sucanat

Directions

This is quite tasty on baked potatoes, jicama && butterhead or boston lettuce salad, green veggies, etc.

Peel zest from the orange && lemon, leaving the white pith intact on the fruit. Slice half the zest into very thin strips, about 1/16 inch thick. Discard remaining zest or save for another use.

Cut the peeled orange && lemon, including pith, into quarters. Put fruit into food processor or blender && coarsely chop.

Pour fruit into a small saucepan && stir in rosemary, juice, && sucanat. Cook over medium heat for 2 or 3 minutes. Remove from heat, stir in zest, && let cool. Spoon into a sterilized jar and refrigerate. The salsa will keep for 7 to 10 days. Date: Mon, 07 Mar 94 21:22:58 EST from: Christina Hulbe <chulbe@...>

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