ROASTED LEMON SALSA

"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 the 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."

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

Preheat oven to 400 degrees F.

Cut lemons in half and pick out seeds. Lightly coat lemons with 1 tablespoon oil. Place lemons cut side down in a nonreactive baking dish and roast, uncovered, 25 minutes. Remove, cool and cut lemons into 1/4-inch dice.

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

Store covered in the refrigerator up to a week.

"Commercially grown citrus is coated with a wax that gives it a nice shine and also helps extend its 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."

Makes 1 1/2 cups
Source: John Ash's Cooking One on One: Private Lessons in Simple, Contemporary Food From a Master Teacher