28 oz can diced tomatoes
1 bunch fresh cilantro
2 cloves garlic, minced
1/3 cup white vinegar
1 fresh yellow wax chile
1 fresh jalapeno chile
1 fresh serrano chile
1 small onion, diced (optional)
2 tsp black pepper
1 tsp salt

Rinse the cilantro well and chop the leaves, discarding the stems. Cut the chiles into quarters and place the vinegar and the chiles into a food processor or blender and process until pureed. Add remaining ingredients and process until finely chopped.
If you like a milder salsa, scrape the seeds out of the chiles before placing them in the blender. If you like a hotter salsa, add 2 of each chile. This lasts several days in the fridge.