Tropical Heat Salsa

I prepared a pineapple-mango salsa for Alive After Five recently, and here is how I did it:

Dice all ingredients into 1/4" dice unless indicated otherwise, then mix all of the following together the night before in a large container (makes about 4-5 liters):

• 3 fresh pineapples, diced
• 5 ripe mangoes, diced
• 4 fresh peaches, diced
• 3 jalapeno peppers, finely diced (ribs/seeds removed)
• 3 serrano chili peppers, finely diced (ribs/seeds removed)
• 3 limes, juiced
• 1/8 teaspoon cinnamon
• 1/8 teaspoon freshly ground allspice
• 1/4 red onion, finely diced (add a little at a time, red onion can be overpowering)
• 1/4 cup chopped cilantro (again, start with less, then taste)
• 3 Tablespoons medium hot chili powder (again, to taste)
• A few grinds of fresh ground black pepper, maybe 1/8 teaspoon.
• A pinch or two of salt, to taste.

That's it. Toss everything together and taste as you go. Adjust the heat to your liking. Serve with tortilla chips and you have a great spicy tropical salsa!