What a great recipe! This salsa recipe lends itself to adaptation quite readily, so please do not be afraid to experiment with different types and amounts of peppers. I happened to have several home grown anaheim chili peppers and a couple of serrano, so I used those in this recipe. I did not have tomato paste or tomato sauce on hand, and since I wanted to make just enough for use the same day, i substituted a little bit more fresh tomato and a small amount of water so that things wouldn't dry out. I was really pleased with the flavor. The sweetness that others mentioned in their reviews was there, but it really seemed to come from the anaheim and bell peppers themselves, complimented by the brown sugar. I would definitely kick the spice up a notch with some more serrano or other hot peppers next time, but I really enjoyed the flavor and texture of this salsa. Don't forget that if you add cilantro, you'll want to do so near the end of the cooking process. Simmering cilantro will dissipate most of the flavor that it adds.

I really enjoyed both preparing and eating this tasty Mango Guacamole recipe. I grow my own key limes, mangoes, and peppers, so it was exactly what I was looking for. It was easy to follow the recipe and have a great result. I used the food processor as described, however, it didn't to a very good job of chopping up my serrano. Instead, I took the pepper out and diced it very finely before throwing it back in and adding the avocados. I adjusted the salt to taste. The result was a creamy guacamole that tasted good on its own (before adding the onion, mango, and cilantro). But once I finalized the recipe by folding in the final three ingredients, it went from good to great. I really liked the balance in this recipe. Cooling avocado, tangy lime, sweet mango, and just the right amount of heat. Perfect with chips, and in my case it was awesome with chicken/black bean empanadas!