Preheat the broiler to high and position the oven rack about 8 to 10 inches below the heating element.

Remove the stem, ribs, and seeds from the serrano and jalapeño peppers, reserving the seeds if you prefer a spicier salsa.

Quarter the green tomatoes if they are large, or leave smaller ones whole.

Place the prepared peppers, tomatoes, and garlic on a baking sheet in a single layer.

Broil for approximately 4 to 5 minutes until they begin to blacken, watching closely to prevent burning.

Carefully flip the ingredients over and return them to the broiler for another 4 to 5 minutes, until they are nicely charred.

Transfer the broiled ingredients to a food processor, starting with only half of the pepper.

Add cilantro, salt, and lime juice, processing until the desired consistency is reached.

Taste the salsa and adjust the salt and lime juice as needed; add more pepper for additional heat if desired.

Transfer to a serving container and allow it to cool to room temperature or chill in the refrigerator before serving.