Since the freeze killed all my tomatoes, I had about 3 gallons of baseball size green tomatoes to deal with. I got the wife to searching for a recipe to can them or something instead of throwing them out. (Can't eat that many fried green tomatoes.) She found this recipe somewhere on the net. The wife will not eat hot stuff so I cleaned out the peppers really well. If you like it hot, then chop the peppers without cleaning. All I can say is it's great! Of course, if you don't want to do the canning just proportionately reduce the quantities.
Green Salsa
Yield: 5 pints
5 cups chopped green tomatoes
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
3 Tbsp oregano leaves
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir
frequently over high heat until mixture begins to boil, then
reduce heat and simmer for 20 minutes, stirring occasionally.
Ladle hot salsa into pint jars, leaving 1/2-inch headspace.
Adjust lids and process in a boiling water canner 15 minutes
at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25
minutes above 6,000 feet.
