I got this recipe from a local farmer at a Pepper Festival in Pasco, Washington. He was selling net bags that included all of the required ingredients. He told me I would be able to make this to suit anyone's taste by simply adjusting how many seeds I left in the peppers when minced them up. One clue to avoid burning your eyes with pepper juice is to either wear gloves when cutting up the vegies or turn a produce plastic bag into a glove so you keep the pepper/onion oils off your hands.
Dice or mince tomatoes, onion, tomatillos, and peppers. Seed the peppers before dicing. (Mild salsa requires removing most or all of the seed. Medium to hot salsa would have more pepper seed. Add 1 habanero for hot salsa.)
Finely chop the cilantro and add to vegies. Stir in juice of 1 large lemon and salt. Stir well to mix all ingredients.
Store in well sealed glass container in the refrigerator.