Roasted Lemon Salsa Recipe from: Hollis Servings: 1 1/2 cups Good for broiled or grilled chicken and fish. 2 large lemons, scrubbed 2/3 cup extra-virgin olive oil, divided 1/4 cup finely chopped shallots or green onions, white part only 1 tablespoon granulated sugar, or to taste 2 teaspoons kosher or sea salt, or to taste freshly ground pepper 1/4 cup fresh lemon juice, or to taste Preheat oven to 400°F . Cut the lemons in half and pick out the seeds. Lightly coat the lemons with a tablespoon of the oil. Place the lemons cut side down in a baking dish and roast uncovered for 25 minutes. Remove, cool and cut the lemons into 1/4 inch dice. In a bowl, combine the diced lemons, the remaining olive oil, shallots, sugar and salt, and stir gently. Cover and set aside for at least 3 hours so the flavors can marry and mellow. Initially, the lemons may seem a little harsh or bitter, but as they sit the flavor changes markedly. Taste it a couple of times throughout the rest period and you'll see. Adjust the seasonings with additional salt, the pepper and lemon juice, a little at a time according to taste. Store covered in the refrigerator for up to a week.