Green Chili and Mint Salsa

2 serrano chilis, finely diced
1/2 green bell pepper, finely diced
2 T. white onion or scallion, finely diced
1/2 cup chopped cilantro
2-4 T. chopped mint
Juice and grated zest of 2 limes
Salt

Combine all, add 2 to 3 T. water, cover and refrigerate for 30 minutes before using if possible.