Preserved Citrus Paste
Pureeing salt-preserved citrus fruit yields a tart, tangy fridge-friendly condiment. If you need to add juice to fill the jar, use the same type as the citrus. The one exception is if you're preserving oranges: you'll need a more acidic juice, such as lemon, lime or grapefruit. Since you'll be eating the peel, consider using organic fruit, which is less likely to have traces of commonly used pesticides.
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead:
Refrigerate for up to 1 year.
Equipment:
Sterilized pint-size wide-mouth glass jar with lid (see Tip)
Tip:
To sterilize jars and lids, submerge them in boiling water for 10 minutes.