Tuesday, December 05, 2006

Citrus Salsa

1 Sweet orange
2 Lemons
2 tb Pine nuts
2 tb Rosemary, finely chopped
2 tb Lemon juice
1 tb Sugar
1/4 ts Salt
Peel the zest from the orange and lemons, leaving the white inner rind intact on the fruit. Cut half of the zest into very thin slices, about 1/16 inch wide, Discard the remaining zest or set it aside for another use.


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