Pineapple Mango Salsa

Roasting Peppers:

1. Preheat oven to 500 degrees. Line a baking sheet with aluminum foil.
2. Arrange the whole peppers in a single layer on the baking sheet. Bake for 30 to 40 minutes, until the skins are completely wrinkled and charred, turning occasionally to promote even roasting.
3. Remove the pan from the oven, transfer the peppers to a bowl, and cover tightly with foil or plastic wrap. Keep covered until the peppers are cool enough to handle, at least 30 minutes.
4. Remove the skin from each pepper by rubbing the skin lightly beneath your fingers. Discard the stem and seeds. Cut the peppers into quarters lengthwise and dice.

Note: The same can be achieved by grilling the peppers. Once the outside is charred, remove and transfer to bowl and cover with plastic. Follow the same as above.

Once the peppers are finished and diced, combine all the ingredients in a bowl. Place in the refrigerator for about 1 hour. In that time, flavors will incorporate and you can adjust seasoning as needed.