Note from the cook:
Green tomatoes are under-ripe and therefore firm and more astringent. Broiling them improves the texture and flavor.
1 lb green tomatoes, thickly sliced crosswise
1/2 teaspoon kosher salt
1/2 onion, diced
1 or 2 habanero pepper, stemmed and seeded
1 clove of garlic, minced
1/2 cup cilantro, chopped
1 tablespoon lime juice
Set the broiler to high.
Arrange tomatoes on a sheet pan, sprinkle with salt.
Broil for about 10 minutes or until the tomatoes are light brown and bubbling.
Place tomatoes and the rest of the ingredients in a food processor.
Pulse until salsa is smooth but chunky.