Half a dozen or so green onions minced
4 garlic cloves - minced very finely
Juice of 2 lemons
1 bunch cilantro chopped pretty finely
2t ground cumin
1/2 cup vinegar (I used white distilled, but I imagine cider vinegar would be fine too)
Salt (if desired, to taste)
Combine the onions and garlic in a non-reactive bowl. Mix in the other ingredients, stir and refrigerate at least 2 hrs - preferably overnight. If the vinegar doesn't cover the vegetation, add a little more.