Ingredients

2 cups Florida orange segments (remove all membranes)
1 cup pineapple, cut into ¼-inch cubes
1 cup chopped yellow bell pepper 
½ cup chopped green onions
1/3 cup finely chopped red onion
¼ cup chopped fresh cilantro
1 tablespoon chopped, seeded  jalapeño chile
3 teaspoons aji amarillo paste (available at Latin American/Spanish markets)
4 teaspoons hot pepper sauce, optional