Venezuelan Salsa
from: Candle

I found this recipe in a garlic cookbook many years ago. It is a very different and delicious salsa. The longer it sits the better it tastes.

SERVES 16

• 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
• 1 lemon, juice of
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, finely chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt

Combine all ingredients in medium bowl.

Refrigerate several hours to allow flavors to blend.

Serve with tortilla chips.