Roasted Lemon Salsa

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This recipe is from the cookbook Cooking One on One: Private Lessons in Simple, Contemporary Food From a Master Teacher, by John Ash. John says, "This is an unusual approach that produces a great condiment. Roasting a lemon softens its acidity and adds a toasty note. It's a great topper for broiled or grilled chicken and fish. I also like to stir a little into soups and risottos at the last minute to add brightness. For variation, you can add some finely diced green or black olives or chopped herbs, such as parsley or chives. It's simple to put together, but eh lemons need to be roasted and cooled first, and the mixture should sit for several hours before serving, so make this one ahead of time."

Check out my Appetizer Recipes for more great cooking ideas.

Roasted Lemon Salsa

2 large lemons, (about 1/2 pound), scrubbed*
2/3 cup extra-virgin olive oil, divide
1/4 cup finely chopped shallots or scallion (white part only)
1 tablespoon sugar, or to taste
2 teaspoons coarse salt or sea salt (or to taste)
Freshly ground black pepper
1/4 cup fresh lemon juice, or to taste

* Commercially grown citrus is coated with a wax that gives it a nice shine and helps extend shelf life - fruits don't dry out as quickly when waxed. Although it's "food-grade" wax, none of us needs to consume it. The best way to remove it is to use a mild detergent solution and a clean pot-scrubber sponge. Rinse thoroughly, of course.

Preheat oven to 400 degrees F. Cut the lemons in half and pick out the seeds. Lightly coat the lemons with 1 tablespoon of olive oil.

Place lemons cut side down in a baking dish and roast, uncovered, for 25 minutes. Remove from oven and let lemons cool. Once cool, cut the lemons into 1/4-inch dice.

In a bowl, combine the lemons, the remaining olive oil, shallots, sugar, and salt; stir gently. Cover and set aside for at least 3 hours so the flavors can marry and mellow. NOTE: Initially, the lemons may seem harsh or bitter, but as they sit, their flavor changes markedly. Taste a couple of times throughout the rest period, and you'll see. Adjust seasonings with additional salt, pepper and lemon juice.

Store covered in the refrigerator for up to a week.

Yield: 1 1/2 cups