Mango Avacado Salsa

Ingredients:
1 Mango, diced
1 Avacado, diced
1/2c Sweet onion, diced
2 cloves Garlic, chopped
1 med Jalapeno, seeded and finely diced
1 small Red Chile, (hot serrano or finger pepper,) seeded and chopped
1/4c Crushed pineapple with juice
1 med Roma tomato, diced petite
1/2c Cilantro, chopped
Juice of 1/2 lemon
Salt and Pepper to taste

Prepare:
Mix all ingredients in bowl
Serve at room temp or chilled
Store in refrigerator up to 3 days, but use this up.
The avacados will tend to darken, the lemon juice will slow this process but use it within a few days.
Great with grilled fowl or fish. I served it with tostada shells and a bacon and cheese omlette.