Fruit salsas are traditionally served as a topping or a side dish, but I like substituting them for tomato salsa in a chips-and-dip setting. This particular salsa pairs nicely with chili and lime tortilla chips. To make your own, brush store-bought tortillas with a solution of lime juice, chili powder, and salt, cut into wedges, and bake until crisp.

Papaya-Pineapple Salsa

Ingredients:

• 1 papaya
• 1/2 pineapple
• 1 bunch cilantro
• 2 red bell peppers
• 1 small red onion
• 2 chipotle peppers, re-hydrated if dried
• 1/4 cup freshly squeezed lime juice
• 1/2 teaspoon kosher salt

Wash, peel, seed, and core all ingredients. Cut papaya and pineapple into 1/2″ dice, and bell peppers, chipotle, and onion into 1/4″ dice. Toss fruits and vegetables with lime juice; cover and refrigerate 2-4 hours to allow flavors to mingle.

Just before serving, roughly chop cilantro and stir into salsa. Sprinkle with salt.

Serves 12-16 as a hearty dip.