Salsa Rosada (Pink Dip) – Antillean Coast
Originally made for prawns, this creamy pink dip works beautifully with fresh vegetables or crackers. Yield: 375 ml (about 1½ cups)Prep time: 10 minutes Ingredients 120 g plant-based mayonnaise 30 g...
Ingredients
- 120 g plant-based mayonnaise
- 30 g ketchup
- 1 small onion, grated
- 5 ml vinegar
- 1 garlic clove, minced
- 5 ml mustard
- 1 tsp hot sauce (optional)
- Salt & pepper, to taste
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