Pineapple, Papaya & Mango Salsa

• 1 1/2 cups pineapple, ripe, small dice
• 1 1/2 cups papayas, ripe, small dice (fresh from tree in HI)
• 1 1/2 cups mangoes, ripe, small dice (fresh from tree in HI)
• 1 teaspoon gingerroot, crushed (the prepared kind from jar works)
• 1/4 teaspoon garlic, crushed (the prepared kind from jar works)
• 2 tablespoons red onions, very fine chop
• 6 tablespoons fresh cilantro, well chopped, stay away from the stems
• 5 dashes Tabasco jalapeno sauce
• 1 tablespoon lime juice, fresh squeezed
• 1 ounce jalapeno juice (liquid from jarred jalapenos)
• 6 slices jalapenos, very fine chop (from above jar, SLICES, not whole!)

1. All the work is in dicing the fruit.
2. One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
3. Combine everything and stir very, very gently.
4. Chill for at least 6 hours.
5. Keeps in fridge for 4-5 days.

pineapple, mangoes, gingerroot, garlic, red onions, fresh cilantro, jalapeno sauce, lime juice, jalapeno juice, chop

Taken from www.food.com/recipe/pineapple-papaya-mango-salsa-290662 (may not work)