Source: La Fuente Restaurant, Tucson, Arizona

4 Serrano chile peppers, diced
5 tomatoes, diced
1 bunch cilantro
2 red onions, diced
4 papaya, peeled, seeded and diced
1 pineapple, peeled and 1/2-inch diced
1/4 cup lime juice
1/4 cup lemon juice
2 tablespoons salt
1/2 cup coconut

Mix all ingredients well. Set aside in refrigerator for one hour before serving.

Goes well with pork dishes and fish dishes, and it's great on salads too!