Pear and Mango Salsa

2 medium ripe firm Bartlett pears
1/2 large ripe mango
1/3 cup finely chopped yellow bell pepper
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 small jalapeno pepper -- seed, finely mince
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons olive oil
1/4 teaspoon salt

Peel, core and cut pears into small chunks. Peel, seed and cut mango into small chunks.

Mix all ingredients in a bowl and refrigerate in a covered container for at least 30 minutes or up to 3 hours before serving. Serve with grilled or roasted meats or fish, or as an accompaniment to cheese quesadillas or tortilla chips.

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