That sound fabulous and I tell you...I'm going to try it...but what does cold pack mean..

Making up your own recipe is not safe for salsa. If you don't use enough acid you can get botulism. Especially since you are adding oil. Freeze it instead or use the tested recipe below.

Cold pack was an old timey term. It brought confusion as some people meant raw pack, some meant the old unsafe method of "open kettle", in which nothing was done to preserve the food, just put a lid on the jars and let them seal.
There are two packs of food, raw pack or hot pack. Raw pack, the food is packed raw into the jars, hot pack where the food is packed with the food heated to boiling. Both must be processed.

Here is a link that might be useful: Green tomato or tomatillo salsa.

Also the other post--

Here is a link that might be useful: Green tomato salsa

MissDixieLee...your recipe sounds wonderful! I plan to make a batch on Wednesday. I have read and re-read your ingredients list and cannot find the deadly ingredients LindaLou seems to find in your recipe that makes it dangerous. With the tomatos and lime juice, it is probably acidic enough...pH is easy to measure with litmus paper. At any rate...I will decide later how to process it but for now am looking forward to testing the recipe.

Well, the onions, peppers and cilantro are low acid. The green tomatoes are acidic, but without using a tested recipe, you are taking chances with botulism. Oil can coat the botulism spores allowing them to flourish. The juice from the limes is not a known amount of acid and you can't know if that would be enough to balance the low acid ingredients. Linda Lou is not trying to be a party pooper but help us make safe canning decisions. I'd follow the advice to freeze it.