From Sarah Kerr
Pineapple, Mango, and Jalapeno Salsa
1/2 pineapple, cut into 1/4 inch cubes
1 mango, cut into 1/4 inch cubes
1-2 medium green jalapenos (adjust heat amount to your personal taste), small dice
1 1/2-2 small red onions, small dice
1 red bell pepper, small dice
2-3 large tomatoes, small dice
2-3 ripe but firm avocados, diced
1/2 bunch cilantro, rinsed and chopped
salt and freshly ground black pepper
- Combine all of the ingredients in a large bowl. Mix gently to avoid mashing the avocados and fruit. Add salt and pepper to taste.
- Refrigerate to chill the salsa. The acidic juice from the pineapple will keep all the ingredients fresh and colorful. Serve with tortilla chips or pita chips.
Makes about 4 cups.