Mango Salsa



Favored condiment of cavemen everywhere.

2 ripe mangoes*
1 smallish fresh pineapple* , cut up (or 1 can pineapple tidbits, in a pinch)
1 handfull of cilantro, chopped
juice of 1 lime
dash salt
sprinkle of dried chipotle pepper

1. Split, score, and dice mangoes. (If you use mangoes often, I recommend using a mango splitter.)
2. Core, peel, and cut pineapple into chunks.
3. Toss in bowl with lime juice and cilantro.
4. Add remaining 3 ingredients to taste. (Use only enough chipotle to give salsa a slight bite, not to overpower the fruit.)
5. Refrigerate at least three hours, preferrably overnight.

*It really is worth the trouble to use fresh fruit instead of canned or frozen. It's not that difficult to work with if you use the right technique.