From My Bowl

0 *Note: If you would like to make a smooth salsa, de-seed the peppers and roughly chop the remaining veggies and mango. Add everything to a food processor and pulse until smooth. Otherwise, proceed with the recipe as written below for a chunky salsa.
1 Prep: Peel and roughly chop 1 mango and 2 tomatoes. Chop the remaining mango and tomato into small 1/4” pieces. Remove the membranes and seeds and then finely chop the bell pepper, habañero pepper, and jalapeño pepper (leave some seeds in for a spicier salsa). Finally, finely chop the red onion and cilantro.
2 Process: Add the roughly chopped mango, tomato, and the juice of 1 lime to a food processor with an S-blade attachment. Process until a smooth “sauce” forms. Add the remaining chopped mango, tomato, peppers, onion, cilantro, and salt. Pulse the salsa 2-3 times to combine everything; you can pulse a few more times if you’d like the salsa to be more smooth. Taste the sauce and add any additional salt or lime juice, if necessary.
3 Serve: Serve immediately, or place the salsa in the fridge for at least 10 minutes to allow the flavors to combine. Store any leftovers in an airtight container in the refrigerator for up to 4 days.