tomato salsa in a small serving bowl with fresh peppers and tomatoes surrounding

Rhonda's Mexican Salsa

Linda’s Favorite Raw Juice Reading Rhonda's Mexican Salsa 1 minute Next Creamy Pate
Rhonda's Mexican Salsa makes for a tasty, simple vegan meal. Use it as a dip or topping for fajitas, whole-grain chips, raw veggies, or any raw vegan snacks. This recipe is taken from Rhonda Malkmus’ Hallelujah Holiday Recipes book, where it can be found on page 57:

Ingredients

6 medium ripe tomatoes or two large (quartered)

½ cup sweet onion (chopped course)

½ cup red bell pepper (chopped course)

1 tablespoon lemon or lime juice (freshly squeezed)

1 clove garlic (peeled and minced)

¼ cup fresh cilantro

1 tablespoon apple cider vinegar

raw unfiltered honey (to taste and optional)

Directions

Place all ingredients in a food processor with S-blade and pulse until desired consistency. ENJOY!

*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.

Ingredients

6 medium ripe tomatoes or two large (quartered)
½ cup sweet onion (chopped course)
½ cup red bell pepper (chopped course)
1 tablespoon lemon or lime juice (freshly squeezed)
1 clove garlic (peeled and minced)
¼ cup fresh cilantro
1 tablespoon apple cider vinegar
raw unfiltered honey (to taste and optional)

Directions

1. Place all ingredients in a food processor with S-blade and pulse until desired consistency.
2. Pour salsa into a serving dish and ENJOY!

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Sent in by Linda S., this is one of her favorit...