Mango Pineapple Salsa

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Mangos: Wash 2 large mangos (if fresh is used). Slice off the sides (called the “cheeks”) along the flat pit in the center. Use a spoon or small paring knife to scoop or cut the flesh away from the skin. Dice the mango into small, even pieces, about ½-inch cubes. If using frozen or canned mango, simply thaw or drain before dicing.

Pineapple: With canned pineapple, just drain 1 20-ounce can pineapple and rough chop chunks or chop crushed pineapple as needed. If using frozen, chop into bite-sized pieces. If working with a fresh pineapple, cut off the top and bottom, then slice away the tough outer skin in strips. Quarter the pineapple lengthwise and cut out the fibrous core from each piece. Chop the flesh into bite-sized cubes, aiming for even pieces.

Red bell pepper: Wash 1 medium pepper(s) thoroughly, then slice around the stem and pull it out along with the seeds. Cut the pepper in half and remove any remaining white pith or stray seeds. Lay the halves flat, slice into strips, and then dice into small, even cubes. Frozen red pepper can be diced the same way.

Red onion: Peel the papery outer skin first, then slice ½ large onion(s) in half from root to tip. Place the cut side down and make several vertical slices, keeping the root end intact to hold the layers together. Turn and cut crosswise for a neat dice. If using frozen onion, measure out the amount needed.

Jalapeño pepper: Rinse 1 jalapeño(s) and slice it lengthwise. Use a small spoon or the tip of a knife to scrape out the white ribs and seeds (this reduces heat – if you want a bit more spice, leave in some of the seeds). Slice in half lengthwise, then slice into thin strips, and dice it into small pieces. If handling fresh jalapeños, wash your hands immediately after cutting, or wear gloves to avoid irritation (see Safety Tips in the Notes). Frozen jalapeños can be measured and chopped.

Cilantro: Rinse and pat dry 1 small bunch cilantro. Gather the leaves and tender stems into a small pile and use a sharp knife to chop finely. Avoid over-chopping, as it can bruise the leaves and make them watery. If using frozen or freeze-dried cilantro, measure out 2 tablespoons and add directly.

Lime juice: Roll limes on the counter with gentle pressure to soften them, which helps release more juice. Cut each lime in half crosswise, then squeeze by hand or with a citrus juicer into a small bowl. Pick out any seeds before adding the juice to your dish. If you use bottled or frozen lime juice, simply measure 2 tablespoons.

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Mix the ingredients (make the salsa): Add all the ingredients prepared above plus ½ teaspoon salt to a mason jar or bowl and shake or stir until everything is mixed. Taste, add more salt if needed.

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Serve immediately or cover and refrigerate for up to 1 week (may last longer – use your judgement).