Keeping track makes it sound fun. I make a mental note but don’t write anything down. I saved and froze tops from our onions to have green onions for cheese ball, so that went well. Still have some left.
When I make salsa next year ... improvements could include better identifying the peppers (NOT so hot!) and weighing ingredients rather than by volume. Maybe getting a scale.
A postage scale, or 'weight watchers' scale is ideal for weighing quantities.
If you find peppers too hot, consider eliminating the seeds, and/or the white ribs , or membrane, in a hot pepper,
to lessen the heat, but will not minimize the earthy taste and flavor.