Citrus Salsaethnic, low-cal, salsa 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 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 |
