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