| 4-6 | green tomatoes, chopped chunky |
| ½ | small white onion, chopped fine |
| 1 | green onion, chopped fine |
| 1 | jalapeno pepper, seeds removed, chopped fine |
| 1 (or more) | serrano chile, seeds removed, chopped fine |
| 1-2 | cloves garlic, smashed |
| large handful cilantro (or parsley), chopped | |
| 1 T | extra virgin olive oil |
| 1 t | lime and 1 t lemon juice |
| 1 t | lemon zest |
| kosher or sea salt and fresh cracked black pepper |
Combine all ingredients in a bowl and mix together. Check for seasoning and heat, adding more salt, chilies, or citrus to taste. Let sit for about 1 hour at room temp before serving to allow flavours to blend. You could buzz with an immersion blender if you prefer a smoother texture. Makes about 2 cups. Keeps about 1 week in the refrigerator.