Pineapple, Mango, and Jalapeno Salsa

Pineapple, Mango, and Jalapeno Salsa
From Sarah Kerr
Ingredients

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

Directions

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.