Venezuelan Salsa

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Venezuelan Salsa."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/venezuelan-salsa-recipe.htm>  04 December 2008.

Venezuelan Salsa Photo
Venezuelan Salsa
Yield: Makes 10 servings (1/4 cup each)
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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



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.



Nutritional Information:
Serving Size:
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


This recipe appears in: Latin American