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@...>