You sit down at a Mexican restaurant and they bring you a bowl of chips and salsa. You have one chip, dip it, but can't stop there. You continue until all the chips and salsa are gone and ask for more. This is that salsa. It is great on any dish from tacos to scrambled eggs. Adjust the amount of jalapeno peppers and salt to suite your own palate. With the two Jalapenos, this version is spicy.
When I go to Mexican restaurants and they bring salsa and chips to the table, I always ask them to bring the "hot stuff" for me. It is usually a thinner salsa but packs the spicier punch that I love. This is my own version of that salsa. The bell peppers give a sweetness that nicely contrasts the heat of the habanero. You may want to use gloves when handling the habanero as the oils will stick to your fingers and transfer to anything you touch.
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