Venezuelan Salsa Food

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VENEZUELAN SALSA



Venezuelan Salsa image

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

Provided by Miss V

Categories     Sauces

Time 6h

Yield 16 serving(s)

Number Of Ingredients 12

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

Steps:

  • Combine all ingredients in medium bowl.
  • Refrigerate several hours to allow flavors to blend.
  • Serve with tortilla chips.

Nutrition Facts : Calories 28.5, Fat 1, SaturatedFat 0.1, Sodium 78.9, Carbohydrate 5.1, Fiber 1.1, Sugar 3, Protein 0.4

GUASACACA - VENEZUELAN AVOCADO SALSA



Guasacaca - Venezuelan Avocado Salsa image

This is like a relish that can be served with baked corn chips or sauteed plantains. This salsa has a touch of European flair from the Dijon. Please allow 3 hours to let the flavors marry before adding the final ingredients. From Cooking Light June 2008.

Provided by cookiedog

Categories     Fruit

Time 20m

Yield 6 cups

Number Of Ingredients 13

2 cups finely chopped onions
3/4 cup finely chopped red bell pepper (1 small)
3 tablespoons finely chopped seeded jalapeno peppers
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 large garlic clove, minced
1 1/2 cups chopped peeled avocados (about 2)
1 1/2 cups chopped seeded plum tomatoes (about 1 pound)
2 tablespoons chopped fresh cilantro
1/4 teaspoon hot pepper sauce

Steps:

  • Combine first 9 ingredients in a large bowl; toss mixture gently.
  • Cover and refrigerate 3 hours.
  • Stir in avocado and remaining ingredients just before serving.

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