Gather, wash & prepare your ingredients start with the tomatoes as they take the most time.
Quarter and core tomatoes preparing to remove seeds.
Remove the seeds from tomatoes before processing.
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.