1jalapeño pepper, finely diced, about 2 tablespoons(see note)
¼ cupsmall diced red onion(see note)
½ cupminced fresh cilantro leaves
¼ cupfresh lime juice(1 to 2 limes)
1largeavocado, diced(or 2 small avocados)
Salt and pepper to taste
Instructions
In a large bowl, mix together mango, pineapple, jalapeno, onion, cilantro and lime juice. Stir until well combined.
Add avocado and stir gently to combine, making sure to coat avocado with lime juice to prevent it from browning. If you're not planning on serving the salsa immediately, add the avocado right before serving.
Taste and add salt and pepper as desired.
Serve with chips, grilled fish or chicken, or spoon on top of a salad.
Video
Notes
If you like things spicy, leave the ribs and seeds of the jalapeño pepper in. If you like it more mild, remove and discard the ribs and seeds.
Tone down the sharp flavor of diced onions by soaking them in ice water for about ten minutes before using them. Drain well before using.
Choose avocados that are ripe but still firm. Very soft avocados tend to disintegrate in the salsa.
Make Ahead: If you want to do some of the prep ahead of time, mix everything together except the avocado. It will keep for a couple of days in the fridge. When you're ready to serve, add in the avocado.