Mango and Pineapple Salsa with Chili Oil

Pair this salsa with simply grilled chicken or fish.

1 mango, pitted
¼ pineapple, cored
¼ cup red bell pepper, chopped
1 clove garlic, minced
1 Serrano chile, seeded and minced
2 Tbsp. lime juice, freshly squeezed
2 Tbsp. Chile Oil
2 Tbsp. scallions, thinly sliced
¼ tsp. ground cumin
sea salt

Peel and chop mango and pineapple into ¼” pieces; place in a bowl.

Add bell pepper, garlic, serrano chile, lime juice, chile oil, scallions, and cumin.

Season with salt; squeeze mango pit over salsa. Toss to combine.

Makes 2 cups.