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.


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.


  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
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
Fruit 1
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