Chop green onion and all peppers. (De-vein and de-seed peppers before chopping. I leave in only the Serrano's veins and seeds for a MEDIUM heat. For HOT heat, leave the jalapenos' veins and seeds in also.) Add to bowl.
Next, chop and add cilantro, red onion and garlic to mixture. Stir.
Drizzle very lightly with oil, (about 2 teaspoons.) Then add red wine vinegar. Salt and pepper to taste. (I add about a teaspoon of each.) Stir, making sure to coat everything with oil and vinegar.
Serve with chips or as a topping for tacos, nachos, burgers... endless choices.
(Add to a large container of sour cream to make a unique, spicy dip.)