Pineapple Mango Salsa and Wonton Chips

Pineapple Mango Salsa

Mix the following ingredients:
1. 6 pc roma tomatoes, diced
2. 1/2 green bell pepper, diced
3. 1/2 yellow onion, diced [or 1/4 red onion, diced]
4. about a handful of fresh cilantro (maybe about 20 sprigs), chopped [or 1 tsp dried cilantro]
5. 1 fresh jalapeno pepper, diced [or about 10 slices of the pickled jalapeno sold in a jar]
6. 1 fresh, ripe mango, diced
7. 1 can pineapple chunks, juice included [john loves pineapples so i usually use the 20 oz can]
8. 1 clove garlic, chopped (or 1 tsp of the bottled chopped garlic)
9. 1/4 tsp red pepper flakes (optional for more heat)
10. 1/4 tsp basil
11. 1 tsp sugar
12. 3 Tbsp apple cider vinegar
13. 2 Tbsp lemon juice
14. 1 Tbsp olive oil
15. salt and pepper to taste

Wonton Chips

1. On a baking tray, spread about 9 pcs of square wonton wrappers per batch
2. Lightly spray with baking oil (pam or the olive oil spray. you can also dab olive oil with your fingers but very LIGHTLYor else it will be soggy)
3. Season lightly with salt, freshly cracked black pepper, garlic powder (if you don't like garlic, don't add this)...basically you can experiment with this. I added chili powder and a bit of lemon pepper. for another batch, i added italian seasoning
4. Bake in 300F oven--if you've preheated, it only needs about 3-4 minutes. Watch closely depending on the wrapper that you bought because some burn faster than others. Once it turns a nice golden brown, take it out and transfer on a plate.

If you don't want to make the chips, the salsa goes with pretty much anything! I also use it as a topping for fried fish or porkchop.