Pineapple and Mint Salsa

Serve with grilled pork or fish, such as red snapper or striped bass.

½ red onion, thinly sliced
1 or 2 serrano chiles, seeded for less heat, if desired, and very thinly sliced
1 small clove garlic, minced
½ cup orange juice, freshly squeezed (2 oranges)
1 Tbsp. lime juice, freshly squeezed (1 lime)
1 pineapple, peeled and chopped into ½" pieces
1½ tsp. olive oil
1 cup fresh mint leaves

In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour.

Just before serving, add mint; toss to combine.

Makes 3 cups for 6 servings.