1/2 teaspoon lemon juice
1/2 teaspoon lime juice
1 teaspoon lemon zest
1 teaspoon grated orange zest
2 tablespoons chopped fresh cilantro
1 pound pimento peppers, seeded and diced
1 cup chopped onion
1 cup beef broth
3 small tomatoes, diced
1 small onion, minced
Place lemon juice in a small bowl. Stir in lime juice, lemon zest and orange zest. Mix well and refrigerate until serving.
Stir in cilantro and celery. Spoon onto a medium baking pan.
Heat broth or water in a large stockpot to a boil. Add pimento peppers and onion and saute over medium heat for 3 minutes.
Stir in beef broth and tomatoes. Reduce heat to medium; bring to a boil and cook for 20 minutes, or until tomato-vegetable mixture is thickened. Strain mixture into a large bowl.
Heat oil in a large skillet or pot over medium heat. Add pimento peppers, stirred, and onion; cook, stirring occasionally, for 3 minutes or until heated through.
Refrigerate pimento mixture uncovered until serving time.