© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
This is nice with fish or chicken.
2 large navel orange
1 (8 ounce) can crushed pineapple in juice, drained
¼ cup minced red onions
1 jalapeño pepper, seeded and finely minced
1 tablespoon lime juice
Peel the oranges and remove all the white pith. Separate the orange sections from the membranes and cut each section into ¼-inch pieces. In a large bowl mix the oranges, pineapple, onion, jalapeño, lime juice, and salt, using a large spoon. Refrigerate or serve at room temperature.