BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CITRUS MINT SALSA

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Ingredients:

  • 1 each orange, sectioned

  • 1 each pink grapefruit sectioned
  • ½ cup orange marmalade
  • ¼ cup mint, chopped
  • 1 teaspoon sea salt
  • 1 Tablespoon ground seived coriander

Method:

Combine ingredients and refrigerate for 30 minutes before using. Will keep up to 2 weeks refrigerated.




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