Zesty Vegan Vegetable Salsa Recipe

Name: Zesty Vegan Vegetable Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2.5 Kg Austin Whole Peeled Tomato; 3 pcs Cucumber Green; 250 g Organically Grown Green Capsicum; 500 ml Bertolli Extra Virgin Olive Oil; 1 Bunch x 2 Coriander Leaves (Kotthambari); 250 ml Dabur Hommade Lemon Juice (Bottle); 2 x 170 ml Masterchow White Vinegar - Pack Of 2; 150 ml Tabasco Red Pepper Original Sauce , Non-Gmo Project Verified, Vegan, Gluten Free, No Added Colour Or Presevatives

Mexican cuisine · 120 calories

About this recipe

A vibrant and refreshing salsa made with fresh vegetables and a zesty lime dressing, perfect for a light dinner or as a dip with chips. This vegan recipe is quick to prepare and full of flavor.

Ingredients

2.5 Kg Austin Whole Peeled Tomato
3 pcs Cucumber Green
250 g Organically Grown Green Capsicum
500 ml Bertolli Extra Virgin Olive Oil
1 Bunch x 2 Coriander Leaves (Kotthambari)
250 ml Dabur Hommade Lemon Juice (Bottle)
2 x 170 ml Masterchow White Vinegar - Pack Of 2
150 ml Tabasco Red Pepper Original Sauce , Non-Gmo Project Verified, Vegan, Gluten Free, No Added Colour Or Presevatives

Instructions

1. Dice 2 medium tomatoes, 1 cucumber, 1 green pepper, and finely chop 3 tablespoons of coriander leaves. Place them in a large mixing bowl.
2. In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of white vinegar, 1 tablespoon of lemon juice, and 1 teaspoon of hot pepper sauce.
3. Pour the dressing over the chopped vegetables and mix well to combine.
4. Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
5. Serve the salsa chilled with tortilla chips or as a topping for your favorite vegan dishes.