Orange & Pineapple Salsa - cooking recipe

Ingredients

2 large navel oranges
1 (8 ounce) can crushed pineapple in juice, drained
1/4 cup minced red onion
1 jalapeno pepper, seeded and finely minced
1 tablespoon lime juice
salt

Preparation

Peel the oranges and remove all the white pith.
Separate the orange sections from the membranes and cut each section into 1/4-inch pieces.
In a large bowl mix the oranges, pineapple, onion, jalapeno, lime juice, and salt, using a large spoon.
Refrigerate or serve at room temperature.