Dice tomatoes and place in a bowl. Sprinkle 1 tsp. of adobo seasoning on the diced peppers. Coarsely chop the green and yellow peppers, put this in a separate bowl from the tomatoes. Slice the green onions/scallions into small pieces. The entire stalk with the exception of the root should be used. Chop very finely the garlic, jalapeno and habanero peppers. Mix peppers and onions with 1/2 tsp. of adobo seasoning. Next, chop the cilantro very fine. Mix everything together and squeeze 1 tsp. of lemon or lime juice over the mixture to help it keep. Store overnight to allow seasoning to envelop and effuse the smell and taste.
Substitute the can of tomato sauce with a small ripe tomato and 1 tablespoon of extra virgin olive oil.
This salsa can be served with corn chips. The recommended choice of corn chips is light and can be lightly salted.