Citrus Salsa with Rosemary

The relatively simple recipe combines the tangy citrus fruits to the eclectic flavor of rosemary.

  • Servings: 30

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Ingredients

  • 12 navel oranges
  • 4 lemons
  • 4 limes
  • 2 cups kumquats (10 ounces)—washed, dried and thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup snipped chives
  • 1 tablespoon rosemary leaves
  • 2 teaspoons sugar
  • Salt and freshly ground pepper

How to make this recipe

  1. Using a sharp knife, peel the oranges, lemons and limes, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl; pour off and reserve the juice for another use.
  2. Add the kumquats, olive oil, chives, rosemary and sugar. Season with salt and pepper and serve.
Contributed By Photo © William Meppem Published May 2002

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