1/2 medium red onion, minced
4 green onions, chopped
2 medium tomatoes, chopped
1 medium cucumber, peeled and chopped small
5 cloves garlic, minced
1 yellow pepper, chopped small
1 lemon, juiced
1/4 cup red wine vinegar
1 teaspoon vegan Worcestershire sauce
1 teaspoon sugar
2 teaspoons hot sauce (I use Cholula)
salt and pepper, to taste
1/4 cup Italian parsley, chopped
2 tablespoons fresh chopped cilantro
3 cups red vegetable juice (I used low sodium V-8)
1. Place all vegetables in a large bowl. Add all remaining ingredients, except vegetable juice, and stir well. Pour in the vegetable juice, and stir again.
2. Here is the hard part: let it sit covered in the fridge for 24 hours to let flavors develop and blend.
3. Before serving, taste and adjust seasonings.
Serve chilled with avocado on top. I love a warm side of homemade polenta with this. This is so easy!
Source of recipe: I checked out a hundred recipes and then made what I thought was the best of them.