Venezuelan Salsa Photo
Venezuelan Salsa

YIELD Makes 10 servings (1/4 cup each)

Try a taste-tempting tropical sensation! This unusual salsa makes a terrific appetizer, or serve it with fruit salads, grilled chicken or fish.

INGREDIENTS

1 mango, peeled, pitted and diced
1/2 medium papaya, peeled, seeded and diced
1/2 medium avocado, peeled, pitted and diced
1 carrot, finely chopped
1 small onion, finely chopped
1 stalk celery, finely chopped
Juice of 1 lemon
3 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 jalapeño pepper,* finely chopped
1‑1/2 teaspoons ground cumin
1/2 teaspoon salt
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

  1. Combine all ingredients in medium bowl. Refrigerate several hours to allow flavors to blend. Serve with baked tortilla chips, carrot and celery sticks or apple wedges.
This recipe appears in: Latin American
NUTRITIONAL INFORMATION:
Sodium 117 mg
Protein 1 g
Fiber 2 g
Carbohydrate 9 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 27 %
Calories 52
DIETARY EXCHANGE:
Fruit 1

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