Mango 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; very hot!)
2-3 tablespoons of minced garlic
Cilantro bunch
2-3 limes
Flakey salt, oregano, black pepper to taste

Directions

Carefully dice mangos and onion evenly.
Remove seeds/pith from tomatoes and all peppers and finely dice/mince. Recommended to not touch your face/eyes/anywhere else or wear gloves while handling hot peppers! Including the tomato seeds will make your salsa watery, but it isn't a big deal if you do. Including pepper seeds will make this salsa so intensely hot but will also affect the mouth-feel and eating experience of the salsa. Do what you want.
Add chopped cilantro leaves, juice of 2-3 limes, and season to taste. You'll need more salt and oregano than you think but taste as you go.
Let salsa sit in refrigerator for 10-15 minutes. The lime juice balances out the heat a lot.
Refrigerator leftovers in air tight container for up to 7 days.

My favorite way to serve is with tacos, tortilla chips, or it's my go-to when I make halibut!