Vegan Aquachile Rojo Salad
Serves 2
For Salsa Rojo:
- 1 cup white wine vinegar
- 1/2 cup lime juice
- 2 cups extra virgin olive oil
- 1 small roasted beet, skin removed, diced
- 1 clove of garlic
- 1 jalapeño (seeds removed), diced fine
- 1/8 cup cilantro, chopped
- 2/3 teaspoon sea salt
- 1/4 cup cold water
Combine vinegar, lime juice, olive oil and beet in a blender and run until smooth. Transfer pureé into a jar.
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