The vegan recipe for Fennel and Chili Salsa:
servings – 6 to 8
- 1 cup fresh fennel leaves (chop)
- 2 cups fresh chilies (cut into small sections)
- 1 lemon (squeeze the juice)
- 1 tsp lemon zest
- 2 tbsp sugar
- 1 tsp salt
- Place all the ingredients in a blender.
- Puree until smooth and fine.
- Remove and serve as a dipping sauce.