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.