* Exported from MasterCook II *

Citrus Salsa

Recipe By : Christina Hulbe <chulbe@magnus.acs.ohio-state.edu>
Serving Size : 6 Preparation Time :0:00
Categories : Salsas Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Navel oranges
1 lg Lemon
2 tb Fresh rosemary -- finely chopped
2 tb Lemon juice
1 tb Sucanat or substitute

My favorite non-traditional salsas. This is quite tasty on baked
potatoes, jicama & butterhead or boston lettuce salad, green
vegetables, etc.

Adapted FROM: San Fran Chronicle several years ago

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"
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 to 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.

Formatted by: Reggie Dwork <reggie@reggie.com>


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