Mango-Pineapple Salsa with Homemade Tortilla Chips
2 ripe mango, peeled, cored and diced small (about 2 cups)
2 cups diced pineapple
1/2 cup minced red onion
1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
3 tablespoons chopped cilantro
Salt, to taste
Mix together all of the ingredients and season with salt, to taste.
The salsa can be stored in an airtight container in the refrigerator for up to 2 days.