Pineapple Mango Salsa

Ingredients

• Roasted Jalapeños, to taste.
• 1 Pineapple
• 3 Mangoes
• 1 Red Onion
• 1 Red Pepper
• 1 bunch Cilantro
• 1 bunch Oregano
• 1/4 cup Garlic, minced
• 2 Limes, juiced
• 2 Tbsp Salt

Instructions

1. Roast the jalapeños at 425 degrees for 15-20 minutes, until black spots and bubbles form in the skin. Set aside to let cool.
2. Remove the stem and bottom from the pineapple. Cut into quarters length-wise and cut out the solid center core. Cut the pineapple wedges into 1/4-inch chunks, disposing of the skin. Add to a mixing bowl.
3. Cut the mangoes in thirds, removing the center pit. Cut a grid of 1/4-inch squares into each half of the mangoes. Use a spoon to scrape the fruit at the base of the skin to separate the fruit into the mixing bowl.
4. Dice the red onion into 1/4-inch chunks. Add to the mixing bowl.
5. Dice the red pepper into 1/4-inch chunks. Add to the mixing bowl.
6. Wash the cilantro well, removing any dirt, and let it dry. Mince the bunch until the cilantro is a fine consistency. Add to the mixing bowl.
7. Wash the oregano well, removing any dirt, and let it dry. Separate the leaves from the stems and mince until the oregano is a fine consistency. Add to the mixing bowl.
8. Mince the garlic, or quite simply, just use minced garlic, and add it to the mixing bowl.
9. Juice the two limes right into the mixing bowl.
10. Add the salt, to your liking.
11. When the jalapeños cool, pull off the tops and remove the seeds from the center. Add seeds to the recipe if you want more heat, otherwise discard. Blend the jalapeños in a food processor, or mash them in a mortar and pestle to form a paste. Add the jalapeño paste to the salsa and mix well. Enjoy!