2 garlic cloves, minced, 5 Roma tomatoes, seeds removed and chopped, 1 cup fresh pineapple, diced, 1/2 cup chopped fresh cilantro, 1 cup diced papaya, 1/4 cup diced jicama, 1 cup diced mango, 2 large avocados peeled and chopped, 1/4 cup chopped Persian cucumber, 3 tablespoons chopped red onions, 3 jalapeno peppers, finely chopped, 2 tablespoons fresh lime juice, zest from 1 lime, 1/8 teaspoon ground cumin, 1/4 teaspoon sea salt, 1/2 teaspoon white pepper.
Get out a skillet add 1/2 teaspoon vegetable oil and the garlic. Cook until you can smell the garlic. Remove from the heat, set aside. Get out a bowl, add the garlic and the remaining ingredients to the food processor, pulse a couple of times add salt and white pepper to taste. Refrigerate for at least 30-minutes before serving. Refrigerating the salsa allows the ingredients to marry.