*  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%