Citrus Salsa with Rosemary

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

1. Using a sharp knife, peel the oranges, lemons and limes, removing all of the bitter white pith.
2. 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.
3. Add the kumquats, olive oil, chives, rosemary and sugar.
4. Season with salt and pepper and serve.

oranges, lemons, limes, kumquats, extravirgin olive oil, chives, rosemary, sugar, salt

Taken from www.foodandwine.com/recipes/citrus-salsa-rosemary (may not work)