Gather, wash & prepare your ingredients start with the tomatoes as they take the most time.
Quarter and core tomatoes preparing to remove seeds.
Halve, core de-seed and coarsely chop 2 Serrano, 1 Habanero chile, 1 clove of garlic, the juice of 1 lime and 1 tsp of sea salt process to fine dice mixture but not a paste.
Halve the seeded tomato quarters, core seed and mince 1 or 2 jalapeños, wash trim and slice 3 to 5 scallions depending on size and taste preference. Add to chile lime mixture in food processor.
Pulse mixture with 5 (1 sec.) pulse scrape down sides and add 1/2 cup loosely packed chopped fresh cilantro leaves and 1/2 tsp sea salt. Pulse twice more to blend
Transfer salsa to non-reactive container (I prefer glass) and refrigerate allowing the flavors to meld. About 1 hour
Dice one ripe mango (or nearly ripe), one ripe banana and 2 tbs of mint chiffonade.
Combine with fruit & mint 1 3/4 cup salsa cover and refrigerate until time to serve.
- 1.0 Food Processor (not required) just makes it easy
- 1.0 Mini processor again useful
- 8.0 Roma Tomatoes
- 1.0 Fresh limes
- 3.0 Scallion or green onion
- 1.0 Garlic clove
- 2.0 Jalapeño peppers
- 2.0 Serrano Peppers
- 1.0 Habanero Chile
- 1/2c Cilantro Fresh
- 1.0 Banana (ripe)
- 1.0 Mango (ripe)
- 2.0Tbsp Mint Fresh
Chilling in Minnesota