Pineapple & Mango Salsa

Remove skin and core from the mango and slice into 1/2” chunks. Peel and cut the cucumber into 1/2” chunks, and cut the tomato into 1/2” chunks. Next remove the roots from the green onions and cut into 1/4” pieces. Remove the seeds and core from the red bell pepper and chop into 1/2” pieces. Then remove the stems from the cilantro and cut into 1/4”-1/2” pieces. Finally, remove the seeds and core from the jalapeno pepper and cut into 1/4” pieces.

Combine all ingredients with juice from the pineapples into a serving dish and mix well. Season with salt. Refrigerate for at least 4 hours. Serve with fish, chips or Mexican Roll-ups.