3 ea Green tomatoes

      3 ea Ripe tomatoes, any colour

      1 sm Red onion, diced finely

      2 ea Garlic cloves, minced

      3 ea Hot peppers, stemmed,

           -- seeded & finely diced
    1/4 c  Cilantro, chopped

    1/2 ts Salt

  Core tomatoes and remove most of the seeds.  Cut in small dice and
  mix with remaining ingredients.  Let the salsa stand for an hour or
  so before serving.
  The authors write: "This is a salsa for the end of summer, when both
  ripe and unripe tomatoes are available.  However, by keeping the
  proportions of tomatoes, onions, garlic and hot peppers roughly the
  same, you can use all ripe tomatoes."