Date: Mon, 07 Mar 94 21:22:58 EST
From: Christina Hulbe (firstname.lastname@example.org)
This is quite tasty on baked potatoes, jicama && butterhead or boston
lettuce salad, green veggies, etc.
Citrus Salsa (modified from San Fran Chronicle
several years ago)
1 medium navel orange
1 large lemon
2 Tbsp finely chopped fresh rosemary
juice of one lemon (about 2 Tbsp)
1 Tbsp sucanat
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