Source: Executive chef Pepe Lopez, El Torito Mexican restaurants
1/2 cup peeled pineapple, diced 1/4-inch 1/2 cup peeled oranges, diced 1/4-inch 1/2 cup red bell peppers, diced 1/4-inch 1/2 cup peeled red onions, diced 1/4-inch Salt, to taste Oregano, to taste 1 tablespoon chopped cilantro 1 tablespoon green onions, thinly sliced 6 to 8 drops lime juice
Place ingredients in a mixing bowl and mix until completely incorporated.
