- 1 cup 1-inch pineapple cubes
- 1 cup 1-inch mango cubes
- 1/2 red onion, finely diced
- 2 jalapeno peppers, seeded and chopped
- 1/4 cup finely chopped cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground red pepper
- Mix pineapple, mango, red onion, and jalapeno pepper in a large glass bowl. Stir cilantro, lime juice, olive oil, cumin, and red pepper into the pineapple mixture.
- Cover bowl with plastic wrap and refrigerate, 2 hours to overnight.
04/09/2018
recipepes.com
Pineapple and Mango Salsa, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
