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Citrus Salsa

1 medium navel orange
1 large lemon
2 Tbsp finely chopped fresh rosemary
juice of 1 lemon (about 2 Tbsp)
1 Tbsp sugar

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
sugar. 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.

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