Today is National Tortilla Dip Day. Let’s make a refreshing fruit salsa.
2 garlic cloves, minced, 5 Roma tomatoes, seeds removed and chopped, 1 cup fresh pineapple, diced, 3/4 cup fresh cilantro, finely chopped, 1 cup fresh papaya, diced, 1/4 cup fresh jicama, peeled and finely diced, 1 cup fresh mango, diced, 2 large avocados peeled and chopped, 1/4 cup Persian cucumber, diced, 3 tablespoons red onions, chopped, 2 jalapeno peppers, with seeds 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. Taste add salt and white pepper. Refrigerate for at least 30-minutes before serving. Refrigerating the salsa allows the ingredients to marry. Serve with corn tortilla chips.