Salsa-licious

The first recipe, Mango Strawberry Salsa, earned first place in the Cinco de Mayo Salsa Contest at my workplace last year. This year, I created something completely different, Spicy Artichoke Heart Salsa.
Both salsas are wonderful fresh, but even better after the flavors have marinated a few hours or even overnight. Enjoy.
Mango Strawberry Salsa
Ingredients
1 chubby ripe mango, peeled, pitted and diced
1 small cucumber, peeled, seeded and finely chopped
1 jalapeno pepper, seeded and minced
1 habanero pepper, sliced open (let marinate then remove)
1/2 serrano pepper, seeded and minced
1/4 c. finely chopped red onion
1/4 c. finely chopped red bell pepper
1/4 c. chopped cilantro leaves
3 ripe strawberries, finely chopped
Juice from 3 limes
Juice from ½ orange
Spicy Artichoke Heart Salsa
Ingredients
2 c. marinated artichoke hearts, drained and chopped
1 small can sliced black olives (2.25 oz)
1/4 c. minced red/sweet peppers
1/4 c minced red onion
1/4 c minced seedless cucumber
1-2 minced jalapenos
2 T. minced poblano
2 minced roma tomatoes
½ c. cilantro, chopped
juice of two limes
1/2 t. smoked paprika
1/2 t. chipotle chili powder or 1 t. adobo sauce
dash salt