Set broiler to high. Place oven rack approximately 8 to 10 inches below heating element.

Remove stem, ribs, and seeds from 1-2 whole serrano peppers (or jalapeño pepper). Save seeds for hot salsa if desired.

Quarter 1 pound green tomatoes if tomatoes are large. If tomatoes are small, leave tomatoes whole.

Arrange peppers, tomatoes, and 3 cloves fresh garlic on large baking sheet. Place baking sheet under broiler.

Broil ingredients 4 to 5 minutes or until ingredients just begin to blacken.

Once ingredients begin to blacken, carefully flip ingredients over. Return baking sheet to broiler. Broil ingredients 4 to 5 minutes more.

Carefully remove baking sheet from broiler. Transfer ingredients to bowl of food processor, using only half of serrano peppers (or jalapeño) to start.

Add ½ cup chopped fresh cilantro, 1 teaspoon salt, and 1 tablespoon fresh lime juice to food processor. Secure lid on appliance and process ingredients until desired consistency is achieved.

Taste mixture. Adjust salt and lime juice as desired. For hotter salsa, add remaining pepper(s) and/or seeds from pepper(s).

When satisfied with flavor and consistency of salsa, transfer salsa to serving container. Let salsa cool to room temperature or refrigerate salsa until chilled. Serve as desired.