10 apples (different varieties such as Stayman, Fugii, Gala, Granny Smith and Honey Crisp and whatever else you like)1 pineapple (peeled and cut)1/2 red onion1 or 2 limes garlic powder kosher salt1 jalepeno pepper cilantro mint.
First, wash and dry apples and herbs. Rough cut the apples with the skins into bite-sized pieces. Cut half of the pineapple into pieces half the size of the apples. Dice up the onions. Mince the pepper. So, the apples are the largest ingredient in size, then the pineapples, then onions, then pepper. This matters because the onions and peppers should not overwhelm the apples and pineapples, just season the salsa. Don't omit them though. The pineapples could actually be cut the same size, larger or smaller than the apples.
Second, mix all the fruit, onions and pepper and squeeze the lime juice over the mixture to keep the apples looking fresh. You don't want them to turn brown. The pineapples also help keep the apples looking fresh.
Last, lightly sprinkle about 1 teaspoon of garlic powder (not garlic salt) over the fruit mixture, a light sprinkle of the kosher salt, and add about a handful of each roughly chopped fresh cilantro and mint. Adjust seasoning to your personal taste and serve with hot or cold corn tortilla chips. People who like strong flavors can use fresh or minced garlic and add a little more as well as the red onion to the recipe.