Pineapple Mango Salsa

Recipe courtesy Buffy Miller-Jackson

2 cups finely diced pineapple (canned pineapple is fine, it just needs to be WELL drained)
2 mangoes, peeled, seeded and finely chopped
1 red onion, finely diced
juice and zest of 1 lime
1 jalapeno pepper seeded, membranes removed and finely diced
2 Tablespoons finely minced fresh ginger root
2 Tablespoons cider or red wine vinegar
1/2 of a red bell pepper finely diced
minced fresh cilantro to taste

1. Mix all ingredients together cover and chill. Allow to sit an hour or two before serving allowing all the flavors to blend. Serve the salsa with chips or use as an accompaniment to grill fish or chicken.
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