Roma tomatoes, chopped
1/2 Vidalia onion, finely chopped
1 can diced green chilies
2 cloves garlic, finely minced
1/2 cup fresh cilantro, chopped
2-14.5 ounce cans diced tomatoes with green chiles
2 tsp sugar
1/4-1/2 tsp salt
1/2-3/4 cup fresh pineapple, chopped
1/2 cup roasted sweet corn, removed from cob (optional)
1/2 cup watermelon, cut into small pieces (optional)
flour and corn tortillas, cut into large triangles
Prepare pineapple and fresh vegetables, place in a large mixing bowl. Add remaining ingredients and mix thoroughly. Allow to sit at least 2 hours in refrigerator before serving. The longer the salsa can rest, the greater the depth of flavor will be.
Cut tortillas into large triangles. In a large cast-iron skillet or Dutch oven, heat 3 to 4 inches of vegetable oil until it reaches a temperature of 350 F. (Use a candy thermometer.) Throughout the frying, be sure that the oil is at least 350 F, but don't exceed 375 F.
Drop the tortilla wedges individually into the pot. Fry until golden brown, about 5-8 minutes. Remove from the oil, and drain on paper towels. Toss with salt and serve.