Barb served this delicious salsa at our Peppers workshop
2 mangoes, diced 1 small red bell pepper, diced
1 habanero or 3-4 hot chiles such as serrano or jalapeno, ¼ c chopped cilantro
stemmed, seeded, diced juice of 1 lime, or to taste
3 or 4 green onions, sliced thinly with some green salt to taste
Mix all ingredients in a bowl and let stand for an hour to develop the flavor.
Serve with poultry or fish, as a table salsa, or with tortilla chips.