Salsa Citrica

By First We Eat
January 19, 2012
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Author Notes:

This sauce is a true culinary multitasker. Make a batch on Sunday and use it throughout the week. It's great as a marinade for meat, vegetables or tofu; a light sauce for chicken; salsa for fish tacos; or dressing for an asian slaw.

First We Eat

Makes: 2 cups

  • 1 lemon, juice and zest
  • 1 lime, juice and zest
  • 1 orange, juice and zest
  • 5 cloves of garlic
  • 1/2 cup loosely packed parsley
  • 1/2 cup loosely packed cilantro
  • 2 tablespoons olive oil
  • salt and pepper to taste
  1. Combine the juices and zests in a bowl.
  2. in a small food processor, mince the garlic, parsley and cilantro. Add it to the juices.
  3. Add olive oil, salt and pepper, and mix well. Refrigerate for at least two hours. It will keep in the refrigerator for up to one week.

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