cha, cha, cha

warm weather and a request make it perfect timing for salsa.

You can substitute pineapple, peaches, or any fruit that strikes your fancy. I always buy at least two jalapenos because sometimes they don't have much spice to them. To kick up the heat use the seeds and the pith of the pepper.
Like most of my recipes, the amounts are approximate and will depend on your taste. You can always add a little more or less based on the crowd or your desires.

Mango Salsa

2 ripe mangoes - medium dice
1 small white onion - small dice
1 jalapeno pepper - very fine dice
1/2 small jicama - medium dice
1 bunch of cilantro
juice of one lime
pinch of cumin
salt to taste

combine the mangoes, onion, jalapeno and jicama in a mixing bowl. Add 1/2 of the lime juice and cumin. Stir and add salt to taste. Chop the cilantro and stir it in also. Refrigerate for at least one hour. You may want to add the rest of the lime juice and even more cumin.

Other than chips, this salsa makes a great marinade for fish, shrimp or chicken or pork. You can also serve it with apple slices and the rest of the jicama for crunchy healthy alternatives - oooh wait - I didn't mean for it to be healthy.
I guess you'll all just have to live with the fact that there are some delicious foods out there that are good for you, too!
buen provecho!