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Venezuelan Salsa      Veg   CD  ACC  15mins plus chilling

Makes about 600ml/20fl.oz.     Hot Vegetarian Fruit Vegetable Accompaniment Dairy free Eggless Venezuela Sth America South American

1 Mango, peeled stone removed and diced
1/2 medium Papaya, peeled stone removed and diced
1/2 Avocado, peeled, stone removed and diced
1 small Onion, finely chopped
1 stick Celery, finely chopped
The Juice of 1 Lemon
3 Garlic Cloves, minced
2 tbsp freshly chopped Coriander (cilantro)
1 Jalapeño pepper, deseeded and finely chopped
1½ teasp Ground Cumin


1. Place all the ingredients in a mixing bowl, toss to mix well then cover with clingfilm and refrigerate for several hours to allow the flavours to blend.

Excellent served with grilled chicken or fish or Tostones


More Salsa Recipes  |  What's in Season  |  Growing Vegetables



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.
Emulsify  - The blending of two liquids that don't naturally combine or dissolve into each other without agitation, or that aren't mutually soluble. The classic examples are oil and water, French dressing and mayonnaise


Tips, Options and Substitutions


Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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