1/2 cup grated lemon zest
1/2 cup grated lime zest
8 ounces lemon juice
12 ounces orange juice
1 bunch scallion (white and half of the green), minced
3 tablespoons sugar
1 tablespoon shellfish glace
8 ounces red bell pepper, cut into confetti
2 red or orange Scotch bonnet chiles, slivered
1 pint light olive oil
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Zocalo, Philadelphia, PA
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