Banana Salsa

juice of one lime
juice of half a lemon
1 bunch ripe bananas (but not too soft)
1-2 jalapeño or serrano chiles, minced (seeded if you prefer milder heat. start with one and remember they'll get hotter as salsa flavors develop.)
1 ripe tomato or 2 ripe plum tomatoes, small dice
small handful of cilantro, chopped
sea salt to taste
dash of chile powder (pure ancho preferred)

• Juice lime and half lemon into large bowl
• Peel and slice bananas lengthwise, removing bruises
• Cut into small dice, add to juice ASAP to prevent browning, toss to coat
• Add the other ingredients
• Salt to taste
• Cover with plastic wrap pressed to surface
• Chill for at least 30 minutes
• Stir and sprinkle with chile powder before serving with tortilla chips

This is also great with grilled pork or chicken or fish [tofu or seitan*].
Variation: use fresh mint instead of cilantro, replace tomatoes with red bell pepper

*[This post has been modified because I have since gone vegan.]