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Venezuelan Salsa Servings 10
1 carrot, finely chopped 1 small onion, finely chopped 1 rib celery, finely chopped 1 mango, peeled, pitted and diced 1/2 medium papaya, peeled, seeded and diced 1/2 medium avocado, peeled, pitted and diced juice of 1 lemon 3 cloves garlic, minced 1 jalapeno pepper, finely chopped 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 2 tablespoons chopped cilantro
Combine all ingredients in medium bowl. Refrigerate several hours to allow flavors to blend. Serve with tortilla chips, carrot and celery sticks or apple wedges.
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