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.
