Pineapple-Papaya Salsa

2 md Tomatoes

1 c Diced peeled pineapple

1 c Diced peeled papaya

1/3 c Chopped green onion

3 tb Chopped fresh cilantro

1 sm Jalapeno chili, minced

L 1/2 tablespoons lemon -juice 1/4 ts Salt

You could serve this with grilled fish. MAKES ABOUT 3 CUPS Blanch tomatoes in saucepan of boiling water 2 O seconds. Transfer to bowl of cold water using slotted spoon. Drain. Peel off skin using small sharp knife. Seed and dice tomatoes. Transfer to large bowl. Add all remaining ingredients and toss gently. Let salsa stand 3 hours before serving. (Too Busy To Cook, 1991) Happy Cooking From Ed & Company