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Venezuelan Salsa




Source of Recipe


*


Recipe Introduction


servings 10 (1/4-cup)
points 1


List of 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 rib 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

Recipe



*Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

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.


Nutrients per Serving
Calories 52
Calories from Fat 27 %
Total Fat 2 g
Saturated Fat
Carbohydrate 9 g
Fiber 2 g
Protein 1 g
Sodium 117 mg