- 2 cups diced fresh pineapple or mango
- 1 avocado, diced
- ¼ cup cilantro leaves, minced
- ¼ red onion, minced
- ½ jalapeño pepper, minced
- 2 limes, juiced
- Stir pineapple or mango, avocado, cilantro, onion, jalapeño pepper, and lime juice together in a bowl.
This salsa can be stored refrigerated in an airtight container for up to 24 hours, but is best enjoyed shortly after preparation. Depending on how much spiciness you want in your salsa, you may wish to remove the seeds from the jalapeño pepper before mincing.