Ingredients
Units
Scale
- 1/2 pineapple, diced (about 3 cups)
- 1 mango, diced
- 2 kiwis, diced
- 1/2 medium red onion, diced
- 1 jalapeno, minced (optional)*
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1/4 teaspoon salt
- Tortilla chips (for serving)
Instructions
- Add all ingredients to a large mixing bowl. Mix well to combine. You can either serve with tortilla chips right away or let it chill in the fridge for 1 to 2 hours to allow all the flavors to meld.
- The salsa is also great served over chicken, pork, or fish. It would be a great addition to my Slow Cooker Spicy Carnitas or any fish tacos.
Notes
*The jalapeno makes this salsa medium spicy. To make it less spicy remove the seeds and membrane. Or you can simply omit the jalapeno.
