In a large bowl combine sliced peppers, purple onions, apple, and cucumber along with one each of the serrano and jalapeno chiles. Combine the vinegar, olive oil, honey, chunks of seedless watermelon, lemon/lime juice and several mint leaves into a blender. Blend until smooth, add several of the serrano and jalapeno chiles and blend. Keep adding enough chiles to add some warmth to the vinaigrette. When finished, drizzle vinaigrette over the salad add some mint leaves to garnish the salad and chill. Toss ingredients to coat the pasta throughly before serving.