1 large tomato 1/2 medium red bell pepper, chopped
1/2 green bell pepper, chopped ½ cup chopped red onion ¼ cup packed fresh cilantro leaves, chopped 1 scotch bonnet pepper, seeds removed and minced 1 large lime, juiced (about ¼ cup lime juice) ⅛ to ¼ teaspoon salt, to taste
In a serving bowl, combine the prepared mango, all peppers, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for at least 10 minutes.