This vegan, nuts-free, gluten-free and eggs-free Mexican salsa with cilantro is made from fresh tomatoes for a delicious lactose-free dressing.
Special diets: Vegetarian | nuts-free | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: soy |
⏱ 30 mins – easy
🍽 6 servings – 57 kcal per serving
|
Serving 86g |
Fat 4g |
Sat. fat 0g |
Sodium 136mg |
|
Carbs 3g |
Fibers 1g |
Sugars 2g |
Proteins 0g |
INGREDIENTS
- a third cup onions
- half cup cilantro
- 4 tomatoes
- 2 tbsp hot sauce
- 2 tbsp vegetable oil
- 1 tbsp white vinegar
- half limes
- 2 cloves garlic
TOOLS
- 1 knife
- 1 squeezer
- 1 bowl
- 1 mixing spoon
- 1 fridge
STEPS
Peel and chop onions. Then, chop tomatoes and cilantro.
Squeeze limes using a squeezer.
Peel and mince garlic.
Put hot sauce, vegetable oil, white vinegar, garlic, onions, cilantro, and tomatoes in a bowl. Add 1 tbsp of lime juice and mix with a spoon. Chill for 20 minutes in the fridge.
It’s ready to be served !
