Citrus Salsa with Rosemary
© William Meppem

Citrus Salsa with Rosemary

  • SERVINGS: 30


  1. 12 navel oranges
  2. 4 lemons
  3. 4 limes
  4. 2 cups kumquats (10 ounces)—washed, dried and thinly sliced
  5. 1/2 cup extra-virgin olive oil
  6. 1/4 cup snipped chives
  7. 1 tablespoon rosemary leaves
  8. 2 teaspoons sugar
  9. Salt and freshly ground pepper
  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.