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Tropical Salsa

Source: Chef Cory Dotario, Duke's Canoe Club

½ tomato, diced
1/3 C onion, diced
½ jalapeno, seeded and finely minced
½ C fresh pineapple, diced
½ C mango, diced
2 T each of red and green bell peppers, diced
2 T cilantro, finely chopped
1/4 tsp ground cumin
½ lime, squeezed
Dash of cayenne
Salt to taste

Combine all ingredients in a bowl, except for the salt and cayenne. Add a dash of cayenne and season with salt to taste. Serve with grilled shrimp.

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