Preparation:

Peel zest from the orange and 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 and lemon, including pith, into quarters. Put fruit into food processor or blender and coarsely chop.

Pour fruit into a small saucepan and stir in rosemary, juice, and sucanat. Cook over medium heat for 2 or 3 minutes. Remove from heat, stir in zest, and let cool. Spoon into a sterilized jar and refrigerate. The salsa will keep for 7 to 10 days.

Servings:
Source: Christina Hulbe; San Fran Chronicle
Submitted by: Recipe Group Member
Date: Mar 7, 1994

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