Citrus salsa ( san fran chronicle )

Yield: 4 Servings

Measure Ingredient
1 medium Navel orange
1 large Lemon
2 tablespoons Finely chopped fresh
\N \N Rosemary
2 tablespoons Lemon juice
1 tablespoon Sucanat

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@...> From: Dale Shipp Date: 23 Dec 96

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