I make lots of fresh salsa in late summer when my peppers ripen or they start getting cheaper to buy. It makes a great after-work snack with corn chips or a fresh topping to beans and tacos and doesn't require standing over a hot stove. The leftovers make a great starter for chicken-tortilla soup.
sweet pepper (bell, cubanelle, etc)
hot pepper (jalapeno, habanero)
pinch of salt
The ratios are flexible. For the recipe pictured I used 2 tomatoes, 1 yellow onion, 1/2 green bell, 1/2 red bell, 1/2 red cubanelle, 2 jalapenos, and a giant wad of cilantro.
You can use any kind of onion or leave out the hot peppers. You can swap pineapple, mango, or peach for the tomato. You could leave out the cilantro but that would never happen in my kitchen.
I start with the tomatoes. If they are really juicy I use my thumb to push out some of the seeds and goo. Then I dice them. Save time by mixing your salsa in a container that has a lid, so it can go directly in the fridge later.
Add the diced onion. Chopping things to a similar, small size helps you get a nice mix of veg in each bite.
Trim the cores out of the peppers before cutting them into strips and dicing.
I cut my jalapeños very small and add back in the seeds, depending on the tastes of the folks I'm feeding.
Next add a pinch of salt and some lime. If your limes are really sour, you might want to start with just 1/2 and taste.
After washing the cilantro, I whack off the bottom stems and chop up the rest. You don't have to pick out individual leaves like with parsley.
I think fresh salsa tastes best after it has rested for about 30 min in the fridge and the acid in the lime juice has had a chance to work on the veg. Try it while we still have fresh local tomatoes!