BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSING

CITRUS MINT SALSA

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.

TO RECIPES

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