Peel tomatoes; cut in halves and gently squeeze to remove seeds.
Dice tomatoes and set aside.
Slice green onions, including part of tops.
Remove seeds from green chiles and chop finely; these peppers are very hot.
Combine onion, green chiles, and parsley.
Heat butter or margarine in large heavy frying pan over high heat until it starts to bubble.
Add celery and cook for 7 minutes; then add onion mixture.
Sprinkle with salt and pepper and stir gently for 3 minutes.
Stir in tomatoes; cook for 1 minute.
Remove from heat, cover pan, and serve immediately.