¼ cup loose, fresh cilantro
½ jalapeno (med–large) *see instructions below
1 tsp. crushed garlic
1 tsp. salt
1 tsp. sugar
2 tsp. lemon juice
2 tsp. apple cider vinegar
1 sweet yellow onion (small–med)—it has to say sweet on the package or on the sticker on the onion itself.
½ Anaheim pepper (med–large) (these are the long, green skinny peppers that look like chile peppers.)
2 tomatoes (med–large)

I just chop everything in the food processor and then dump it in a bowl. For the jalapeno, make sure you remove all the seeds for mild salsa, or just leave in a few for medium salsa. It kind of depends on the “hotness” of the particular jalapeno, but this is a pretty good guideline. When you cut it up and take out the seeds, you might want to wear rubber gloves or put baggies on your hands, because it can burn your skin if you're not careful. Also, blend the heck out of the jalapeno so it is well spread throughout the salsa. (You can put it in the food processor or blender with the lemon juice and vinegar, so it makes it easier to puree.)