Vegan Cuban Salsa

cuban salsa

 

I can promise you with one taste you will start slathering this on everything you eat..breakfast, side dishes, protein, vegetables…I have found it actually pairs perfectly with EVERYthing and no one can get enough.  It’s not your mama’s salsa.  It’s addictive salsa and an entirely different version than you likely have ever tasted. Great with potatoes for tapas!

I actually developed this recipe for a “Floribbean Food Night” dinner party.  Dishes that were a mix of Florida and the Caribbean were served which meant some Cuban dishes with a nod to Miami.  I wanted each guest to take home something special and thinking of the salsa dancing of Miami and the Cuban love there as well, I decided to explore Cuban salsa recipes.  However, I found them, at first, to be very bitter with very little balance.  A beautiful green with mild heat, I found that by adding some honey, I personally went WILD for the flavor as it became smooth, had great flavor depth, and was addictive.  After printing out some personalized labels for my friends and placing in deli cups at the end of our evening (so they could try it on their own food and keep the fun going), the feedback was the same.  So I’m sharing this with you–although I paired it with roasted potatoes here, I can assure you, this stuff tasted great on EVERYTHING.

 cuban salsa

Package some to go for guests!

Vegan Cuban Salsa
 
Author:
Serves: ⅓ cup
Ingredients
  • Cuban Salsa:
  • 1 cup loosely packed fresh cilantro leaves
  • 4 green onions, chopped
  • 1 tablespoon lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • 1½ Tablespoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon dried crushed red pepper
  • Roasted Potatoes:
  • If you choose to serve with potatoes:
  • 3 pounds small red or white potatoes
  • ¼ cup extra virgin olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh parsley (optional)
Instructions
  1. For salsa, combine all ingredients in blender and process until blended together and smooth.
  2. For potatoes:
  3. Preheat the oven to 400 degrees F.
  4. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  5. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot with salsa.
  6. Note: The salsa will be bright green when you make it and will get a little more yellow as it marries. Beautiful both ways!

 

 

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