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In a pan, fry the jitomate and tomatoes until they are cooked.
Add four cloves of garlic and continue cooking the tomatoes.
Remove some of the cooked tomatoes and add three jalapeños and two serrano chiles.
Transfer the mixture to a food processor, starting with the chiles, then adding the jitomates and tomatoes.
Season with salt and pepper to taste, and add a little fresh cilantro and the garlic.
Process the mixture until it reaches a chunky consistency.
In a bowl, combine lime juice and jalapeño vinegar.
Add chopped green onions or purple onion to taste.