Mango Habanero Salsa

This salsa is very hot, but so delicious! It is great served over tilapia or with tacos or just about anything! I use two to four Habanero peppers without the seeds (depending on the size of the pepper), but you can just go with one if you prefer something less terrifying. The sweetness of the juice helps cool down the salsa a bit, but isn't necessary if you don't want a "wet" salsa.
In addition to using a food processor, I highly recommend wearing gloves when working with the peppers. The last thing you want is Habanero or Jalapeno juice searing an open cut on your hands or accidentally rubbing it in your eye!

1 small bag frozen Mangoes

1 Cup frozen peaches
1 or 2 fresh ripe Mangoes
1 bunch Cilantro
2 Jalapeno pepper
2 Fresno pepper (red)
2 small Habanero peppers
1 medium red or yellow onion (depending on your preference)
1 medium Lemon
1 tsp Salt (to taste)
1/4 Cup Orange Juice

Peel the outer skin of the mangos using a carrot/potato peeler (whatever that handy thingy is called). Slice the meat of the mango from the core and finely chop (this provides the texture in the salsa with half the work). Put in a medium mixing bowl. Place frozen mango chunks and peaches in the food processor with the orange juice and blend until finely pureed (you may need to add more juice).
Cut off ends of peppers and de-seed if desired (less heat). Roughly chop and process until finely chopped. Add mixture to bowl.
Rough chop the onion and cilantro leaves. Process each until finely chopped then add mixture to bowl.
Squeeze lemon juice over mixture. Add extra juice if desired and then salt to taste. Combine well, cover and refrigerate for about 2 hours. Enjoy!