Citrus Salsa 11[Vegan]

* Exported from MasterCook II *

Citrus Salsa 11 [Vegan]

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Med Navel Oranges
1 Lg Lemon
2 Tbsp Fresh Rosemary -- finely chopped
2 Tbsp Lemon Juice
1 Tbsp Sucanat -- or substitute

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

(modified 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 med heat for 2 - 3 min. Remove from heat, stir in zest, & let
cool. Spoon into a sterilized jar and refrigerate. The salsa will keep
for 7 - 10 days.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

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NOTES : Cal 23.7
Fat 0.7g
Carbs 7g
Dietary Fiber 0g
Protein 0.5g
Sodium 5mg
CFF 17%