Pineapple and Mango Salsa

• 1/2 pineapple, peeled and diced
• 2 large mangos, peeled and diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 tablespoon white vinegar
• 1 bunch cilantro, chopped
• 1/4 teaspoon serrano chili, seeded and finely diced
• 1 teaspoon finely diced red onion
• 1 teaspoon finely diced tomato
• 1 teaspoon sugar
• 1/4 teaspoon salt

Place diced pineapple, mangos, and bell peppers in a large bowl. Add remaining ingredients and toss, being careful not to burise the pineapple and mango.

• source: Jean-Pierre Peiny, executive chef of L.A. Farm restaurant
• keywords: appetizer, southwest, vegetarian
• ratings: Liz-?, Tom-?, Kyle-?, Skylar-?
• time: ? minutes