Mango-Pepper Salsa

I used to love a specific mango salsa from the grocery... until I decided to try and chop up my own. This salsa is a great way to practice your knife skills (a chopper or a food processor will NOT yield the same result!) It goes great with fish, chips, or tacos.

Mango-Pepper Salsa

Ingredients

2 Ripe mangos
2 Roma tomatoes
1/2 Red onion
1 bell pepper, any color
1 serrano pepper
1 red chili pepper
1 jalapeno pepper
1 habanero pepper (optional; can be very hot!)
2-3 tablespoons of minced garlic
Cilantro bunch
2-3 limes
Flakey salt, oregano, black pepper to taste

Directions

1. Use a vegetable peeler to remove skin of mangos. Carefully cut around the pit and dice.
2. Remove seeds from tomatoes and dice. Removing the seeds prevents the salsa from becoming too watery.
3. Deseed all peppers and finely dice. CAREFUL when handling hot peppers - do not touch face or mucus membranes! Recommended to wear gloves.
4. Mince 3-4 cloves or tbsp of garlic.
5. Add all your chopped produce to a bowl.
6. Add chopped cilantro leaves, juice of 2-3 limes, and season with salt, pepper and oregano to taste (add more than you think).
7. The salsa gets better after 1-2 hours in the fridge to let the salt and lime juice soften the spice and let the flavors get to know each other.
8. Refrigerator leftovers in air tight container for up to 5-7 days.