Pineapple & Mango Salsa

1. 1

   Remove skin and core from the mango and slice into 1/2 chunks.

2. 2

   Peel and cut the cucumber into 1/2 chunks, and cut the tomato into 1/2 chunks.

3. 3

   Next remove the roots from the green onions and cut into 1/4 pieces.

4. 4

   Remove the seeds and core from the red bell pepper and chop into 1/2 pieces.

5. 5

   Then remove the stems from the cilantro and cut into 1/4-1/2 pieces.

6. 6

   Finally, remove the seeds and core from the jalapeno pepper and cut into 1/4 pieces.

7. 7

   Combine all ingredients with juice from the pineapples into a serving dish and mix well.

8. 8

   Season with salt.

9. 9

   Refrigerate for at least 4 hours.

10. 10

    Serve with fish, chips or Mexican Roll-ups.

* Per serving · 4 servings · Values may vary.

No additional tips available.