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)
Method
- Place all ingredients in a food processor with S-blade and pulse until desired consistency. ENJOY!
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.
