Peach Pineapple Basil Salsa

This weekend I felt like we needed some new flavor combinations on our plates. This led to improvising off a Peach Salsa recipe. My incarnation became Peach Pineapple Basil Salsa. It was delicious as part of fish tacos, which included grilled mahi mahi, rice pilaf, all rolled into a warm tortilla.

Peach Pineapple Basil Salsa Recipe:

5 medium size peaches
1/3 of a pineapple (or a slice of the pineapple that is about 4 fingers wide)
1 thin slice of red onion
1/2 cup cucumber (about half a cucumber)
10 cherry tomatoes

1/2 a lime

6 basil leaves

2 t jalapeno pepper (add more if you want it hotter)
Salt and pepper

Peel and cut the peaches, pineapple, red onion, and cucumber into bite size pieces. Put these four ingredients in a medium size bowl. Slice the cherry tomatoes into quarters, add to the bowl with the other ingredients. Juice the half of lime, and add to bowl. Cut basil leaves thinly with scissors, add to bowl. Dice the jalapeno and add to taste. Season with salt and pepper. Mix until combined. Can be made up to a day ahead of time.