Capturing a homemade salsa as an exact recipe is tough. No two batches are the same; fresh produce can vary in flavor and spice, experimenting with amounts and ingredients, etc. This time I kept careful track of what and how much of everything I put in but that still doesn't guarantee it will taste the same next time but that's one of the joys of salsa. It's a very forgiving dish that can almost always be recovered if you think you've messed it up so I urge you to experiment the second or third time you make this.
The salsa itself has a fairly complex flavor with lots of layers. The kick comes from serrano peppers and the twist, or "secret" ingredient, is the inclusion of the lime zest, not just the juice. When you use just the juice sometimes the lime flavor is lost if you don't scoop a lot the salsa "juices". The zest mixes with the chunks and is always subtly present.